Muffaletta sandwich with ranch sauce

Ingredients:

Spicy olive spread

• 1 can (80g) canned pimento peppers, drained
• 1 cup mixed pitted olives, chopped
• 1/4 cup mayonnaise
• 2 tablespoons chopped pickled jalapeños
• 1 tbsp red wine vinegar
• 3 green onions, thinly sliced

Sandwich

• 1 cup finely shredded iceberg lettuce
• 1 teaspoon olive oil
• 0.5 tsp red wine vinegar
• 1 ciabatta
• 1/4 cup store-bought ranch dressing
• 170 g thin slices of salami
• 170 g thin slices of ham
• 170 g thin slices of mortadella (Bolognese sausage)
• 170 g thin slices of beef
• 170 g thin slices of provolone cheese
• 200 g thin slices of Pepper Jack cheese

Preparation:

1. Spicy Olive Spread:

   
   In a bowl, combine the pimento, olives, mayonnaise, jalapeño, vinegar, and green onions until smooth. Season with salt and pepper to taste and set aside.

2. Sandwich:

   
   Dress iceberg lettuce lightly with olive oil and red wine vinegar.
3. Slice the ciabatta in half lengthwise. Spread half the savory spread on the bottom half of the bread and the other half on the top half. Spread half the ranch dressing on one side and spread it evenly, then repeat on the other side. Top the bottom half with half the deli meats and cheese. Top with the lettuce, then the remaining meats and cheese. Top with the top half of the ciabatta. Wrap the sandwich in plastic wrap and place it on a baking sheet, weighing it down with another baking sheet and a heavy iron skillet. Refrigerate for at least 2 hours.