Pretty good! I'm not a fan of olives (especially Kalamatas), but this wasn't bad at all. I wouldn't make this often, but for Fat Tuesday fare, it hit the spot. :) To my surprise, I thought the olive salad was the best part! If the ratio of Kalamata / stuffed green olives were reversed, it would have not been to my liking at all. So that the olive taste wouldn't overwhelm every bite, I coarsely chopped mine (as opposed to crushing them). I also chopped my pepperoncini (biting into a whole one didn't appeal to me). Because I prefer a warm sandwich, I heated mine (foil covered) in a 250 degree oven for about 25 minutes. Ironically, my local Italian market didn't have seeded Italian bread, but I found a 1 lb. loaf at a popular grocery chain. I'm soooo glad I found a seeded loaf of bread. It really made a HUGE difference, IMHO. NOTE: Plan ahead so that you can refrigerate your assembled sandwich for a few hours - and be sure to add some of the oil from your olive salad so that it soaks into your bread (it adds GREAT flavor...yum!). I've never had a true muffaletta from Central Grocery, but if it tastes anything like this, I'd be in for a real treat! Thanks for sharing, Jenn! :-)
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Pretty good! I'm not a fan of olives (especially Kalamatas), but this wasn't bad at all. I...