Family-Style Muffuletta

Ingredients

• 0.8 cup artichoke hearts jarred coarsely chopped
• 2 cups arugula loosely packed
• 6 servings pepper black freshly ground
• 1 medium carrots grated
• 4 oz chorizo italian thinly sliced
• 16 oz ciabatta bread loaf 
• 0.5 pound deli porchetta thinly sliced
• 3 tablespoons dijon mustard coarse-grained
• 3 tablespoons olive oil extra virgin 
• 2 tablespoons basil fresh chopped
• 1  garlic clove minced
• 6 servings kosher salt 
• 0.8 cup olives assorted chopped
• 1 tablespoon oregano fresh chopped
• 3 oz pancetta thinly sliced
• 1 oz provolone cheese 
• 0.3 cup onion red sliced
• 1 tablespoon red wine vinegar 

Equipment

Directions

1. Stir together first 8 ingredients.
2. Add salt and pepper to taste.
3. Cut ciabatta loaf in half lengthwise. Scoop out soft bread from both halves, leaving a 1/2-inch-thick shell. (Reserve soft center of loaf for another use, if desired.)
4. Spoon olive mixture into bottom half of bread loaf, and spread mustard on top half.
5. Layer meats and cheese slices on top of olive mixture. Top with onions and arugula. Cover with bread top, mustard side down.
6. Cut loaf into wedges or slices.
7. Note: 1 cup jarred Italian olive salad, drained, may be substituted for olive mixture.