Hoda ' s Chopped Muffuletta Sandwich

 They showed this on the TODAY show and we were excited to try it. Very good but clearly it could have fed 3-4 people. Also I cut the rolls in half and scooped out some of the bread to make more room for filling.

We love this modern take on a muffuletta sandwich. Traditionally, the sandwich isserved with sliced meats on a wedge ofsesame bread. This version takes the viral chopped Italian sandwich and uses muffuletta ingredients. Rich meats with a tangy dressing of olive and giardiniera pair perfectly with the crunch of a demi baguette. 

4 leaves crunchy romaine 

2 slices provolone cheese 

4 thin slices salami 

4 thin slices ham 

2 slices mortadella 

1/2 cup chopped muffuletta olive salad (jar) 

1/4 cup mayonnaise 

1 demi baguette

1. Preheat oven to 350 F. 

2. On a clean cutting board, place romaine on the bottom, followed by provolone,salami, ham and mortadella. 

3. Using a chef's knife, chop all of the ingredientsfor about 1 minute, until they are uniformly small-diced. 

4. Place the chopped ingredientsin a bowl and add the olive salad and mayonnaise. Mix thoroughly. 

5. Warm the bread in a 350 F oven until the outside is crunchy and the inside issoft and warm. Cut one side open to create a pocket. 

6. Fill with the chopped muffuletta mixture and place the sandwich on the parchment paper. Wrap tightly and cut in half.