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1
To make the olive salad: combine all the ingredients in a mixing bowl; stir well to combine; cover and refrigerate for at least 4 hours to allow flavors to blend.
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2
Bring to room temperature before using.
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3
To make the oregano onions: separate onion rings and place in a mixing bowl, add in remaining ingredients and mix well.
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4
Cover and let stand at room temperature for 1-2 hours.
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5
To make the sandwich: all ingredients should be brought to room temperature before assembling the sandwich.
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6
Preheat oven to 350u00b0.
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7
Slice the loaf of muffaletta bread in half horizontally; place bread on a baking sheet and heat in the oven for 5 minutes or until lightly toasted.
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8
Remove bread from oven; evenly distribute slices of mozzarella cheese on the top half and evenly distribute slices of provolone cheese on the bottom half.
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9
Return the bread to the oven and bake 5-7 minutes or until the cheese is softened but not melted; remove from oven.
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10
On the bottom half, layer the meats, beginning with the Genoa, then the mortadella, the capicolla, and finally the ham.
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11
Press down lightly on the meats to creat a level surface and spoon on the olive salad.
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12
Add oregano onions and drizzle with olive oil, if desired.
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13
Cover with top half of bread; slice into quarters and serve immediately.
