Making a Muffelatta

Well, this weekend our son wanted to try his hand at making a Muffelatta.  It's an Italian sandwich packed with meat and cheese.  We made a version of our black olive Tapenade for the olive salad.  Our son picked out a nice, round Italian loaf to use.  We stared by making the Tapenade and let it marinate for a couple hours to make sure all the flavors where happy together.  Then, when putting the Muffelatta together we sliced the bread in half and took out some of the bread in the center to make two bowls.  Then Dimitri brushed the halves with olive oil then sprinkled a mixture of grated Parmesan and Romano cheeses.  Next we spooned in some of the Tapenade and spread it out evenly making sure all the bowl of the bread was covered.  Finally we started stacking!  First up a nice thick layer of Capicola (a type of Italian cured meat with a slight taste of ham and spices), next came a double layer of mozzarella, next came the a thick layer of plain ham, then a couple layers of provolone, and finally a nice thick layer of Genoa sausage.  After a nod of approval from Dimitri we tipped the top of the bread in place and wrapped it in plastic wrap until Jeff got home from work.  This allowed the olive Tapenade to soak into the bread and add a nice flavor to the edges that may not have gotten any of the Tapenade itself.  When Jeff got home we cut into the Muffelatta and ohed and ahed over it.  With this we had fresh grapes and chips with Parmesan dip.  Our bellies were very happy!

Delicioso!