Italian Muffuletta with Hot Pickled Peppers Recipe | Smithfield Foodservice

Ingredients

• 1 cup pitted olives, chopped
• 1 tbsp. minced shallots
• 1 tbsp. minced celery
• ½ cup roasted red pepper strips
• 2 tbsp. capers, rinsed, dried, and chopped
• 2 Italian hot pickled peppers (pepperoncini or giardiniera), chopped
• 3 tbsp. olive oil
• 1 tbsp. red wine vinegar
• Kosher salt
• freshly ground black pepper
• 1 round loaf focaccia or Italian bread
• 4 oz. sliced Capicola
• 4 oz. sliced Mortadella
• 4 oz. sliced Soppressata
• 4 oz. sliced provolone cheese