Mediterranean Muffaletta: Teacher’s Lunch Edition

In a small bowl, combine the chopped green olives, kalamata olives, capers, olive oil, red wine vinegar, dried oregano, garlic powder, and red pepper flakes if using. Mix well and let sit for 5 minutes to allow flavors to blend.

If using a round roll, slice it horizontally. For bread slices, no cutting is needed. Spread half of the olive mixture on the bottom half of your bread.

Start with a layer of meats, followed by the cheese slices. Add the vegetable layers: red onion, tomato slices (blotted with paper towel to remove excess moisture), roasted red pepper strips, and finally the arugula or spinach.

Spread the remaining olive mixture on the top half of the bread. Place on top of the layered ingredients, pressing down gently to compact the sandwich.

Wrap tightly in parchment paper, then aluminum foil or plastic wrap. If made the night before, refrigerate overnight. The flavors will meld and improve with time.

For the best texture, pack the olive spread separately in a small container and assemble your sandwich just before eating. Alternatively, toast the bread lightly before assembly to create a moisture barrier against the spread.

VARIATIONS

• Vegetarian Version: Omit the meats and double the cheese or add ¼ cup chickpeas
• Grain-Free Option: Use large lettuce leaves instead of bread
• Time-Saver: Use 1 tablespoon store-bought olive tapenade mixed with ½ teaspoon olive oil and ¼ teaspoon vinegar