Muffulettas

1/4  cup		red wine vinegar
2		Garlic Cloves - Fresh
1  teaspoon		Oregano
2  ounces		ShopRite Pitted Spanish Olives
3  ounces		ShopRite Kalamata Whole Olives
1/4  cup		Mezzetta Roasted Red Bell Peppers
1  dash		Table Salt
1  pinch		Ground Black Pepper
1  lb.		ShopRite Round Enriched White Bread
2  ounces		Braum's Deli Thin Sliced Ham
3  ounces		Boar's Head Capocollo Lunchmeat
2-1/2  ounces		Oscar Mayer Hard Salami
2-1/2  ounces		Provolone Cheese-Slice
1/3  cup		Natural Oils Extra Virgin Olive Oil

Tip: For nutritional information on all the ingredients in Muffulettas just click on each ingredient name. Then adjust the serving size for any Muffulettas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.

Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.

Cut the sandwich into wedges and serve.