Go4Girl's Confetti Pepper Muffuletta

Makes 8 servings

Ingredients:

• 1 each sweet red, green and yellow pepper, finely diced
• ¼ cup chopped Kalamata or oil-cured black olives
• 3 tbsp chopped fresh parsley
• 2 tbsp drained capers
• 3 anchovy fillets, minced (or 4 tsp anchovy paste)
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 2/3 cup extra virgin olive oil
• 1 round (8 inch) Italian or French loaf
• 4 oz thinly sliced salami
• 4 oz thinly sliced provolone or mozzarella cheese
• 4 oz thinly sliced mortadella or ham

Directions:

1. In a bowl, combine peppers, olives, parsley, capers, anchovies, garlic and oregano; pour in oil and toss to combine. Cover and refrigerate overnight. Drain, reserving liquid.
2. Slice bread in half horizontally; hollow out insides, leaving 1 inch thick walls. Brush inside of bread with reserved liquid.
3. ​Spoon half of the pepper mixture into bottom shell. Layer with salami, provolone and mortadella, packing to edge of bread cavity. Top with remaining pepper mixture, mounting in center. Replace top half of bread; wrap well. Weigh down with can in refrigerator for 30 minutes or for up to 8 hours. Unwrap and cut into wedges.