1 cup back olives, sliced
1 cup queen stuffed olives, sliced
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons small diced celery
2 tablespoons chopped parsley
1 1/2 teaspoons fine ground black pepper
1/2 cup olive oil
1 10-inch Muffalata bun
2 ounces cotto salami, thinly sliced
2 ounces smoked ham, thinly sliced
2 ounces Genoa salami, thinly sliced
2 ounces Mozzarella cheese, thinly sliced
2 ounces Provolone cheese, thinly sliced
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