INGREDIENTS
1/3 lb
Mortadella
1
Garlic clove, minced (about 1 teaspoon), medium
2 tbsp
Parsley, leaves
1 tbsp
Capers
3/4 cup
Olives, pitted mixed oil-packed
1/4 cup
Red peppers, roasted
3 tbsp
Olive oil, extra-virgin
1 tbsp
Red wine vinegar
1
Muffuletta-style roll, large
1/3 lb
Provolone cheese
1/3 pound thinly sliced capicola
1/2 cup
Giardiniera (italian-style pickled vegetable salad, see note)
1/3 pound thinly sliced sweet soppressata