Serves: 4
Total Calories: 659

1/4 pound sliced mortadell (Italian style bologna)
1/4 pound sliced salami
1/4 pound sliced ham
1/4 pound sliced provolone cheese
1 to 1 3/4 pound Bread Bowl (not hollowed out)
OLIVE SPREAD
1 cup pimento-stuffed green olives
1/2 cup black pitted olives
1 clove garlic
1/4 cup chopped celery
1/4 cup chopped Italian flat leaf parsley
1/4 cup chopped scallion
1/2 cup olive oil
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
6 dashes Tabasco sauces or to taste

1. Preheat the oven to 350°F.

2. To prepare the olive spread, place the green and black olives, garlic, celery, parsley, and scallions in a food processor, and pulse until well minced, but not pureed. Transfer to a bowl, and stir in the olive oil, vinegar, black pepper, and Tabasco sauce. Mix well.

3. Cut the sourdough round in half, so it resembles a large hamburger bun. Remove enough bread from the top and bottom halves to create a pocket for holding the cold cuts and cheese. Spread both halves with the olive spread, then fill the bottom half with slices of mortadella, salami, ham, and provolone. Cover with the top half of the round.

4. Wrap the entire bowl with aluminum foil. Place on a baking sheet in the middle of the oven and bake for 12 minutes, or until the sandwich is heated through. Carefully remove the foil and continue to bake another 3 minutes.

5. Once it is cool enough to handle, cut the muffuletta into quarters and serve.

Nutritional Facts:

Serves: 4
Total Calories: 659
Calories from Fat: 400

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Lemon-Garlic Barbecued Lamb
Southwestern Shepherd's Pie
California-Stlye Barbecued Chicken Pizza Bowl
Chicken 'N' Sourdough Dumplings
Turkey Breast Putanesca
Shrimp With Saffron Cream Sauce
Poached Salmon With Mustard-Dill Sauce
Baked Muffuletta Dinner Sandwich
Chef John Kane's Dijon Mustard Chick Breast