On bottom halves of muffuletta bread, layer half of salami, prosciutto, mortadella, soppressata, and provolone on each bread half. Top each with 2½ cups olive salad, add top half of the loaves; slice sandwiches into quarters, and serve. Muffulettas may be made up to a few hours in advance. Cover, and refrigerate until serving.
*For testing purposes, we used Leidenheimer muffuletta bread.
In a large bowl, combine anchovy and 2 tablespoons olive oil. Mash with a fork until combined. Add olives, celery, carrot, fennel, cauliflower, garlic, capers, artichokes, lemon, and oregano, stirring to combine. Add remaining 1/4 cup olive oil to just cover mixture, and stir well. Cover, and refrigerate 1 hour.
Taste mixture, and add lemon juice, salt, and pepper as needed. Serve.
How long do you cook them in the oven.
That is entirely a matter of preference. These can be eaten, cold, room temperature, or heated.
I am in heaven. Best thing I tasted in New Orleans! Gotta make this in Ohio. Thank you!