Waiting For Bonaparte Muffaletta (The Remix Edition)

By Food52
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½ cup Spanish pimento olives

½ cup pitted black olives (kalamatas work fine)

4-6 cornichons

2 cloves garlic (see note below)

2 tsps dried Italian oregano

½ cup extra virgin olive oil

2 tbs red wine vinegar

¼ tsp ground black pepper

1 six ounce, crusty Italian roll,

¼ pound thinly sliced capicola (as the name suggests, this is most often made from pig neck)

¼ pound thinly sliced premium cooked or cured ham (even prosciutto or jamon Serrano)

¼ pound sliced provolone cheese

A little creole mustard

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