12 Ciabatta rolls
1 recipe olive oil vinaigrette recipe dressing
1/2 pound Jack cheese (provolone), sliced
1/2 pound Swiss cheese, sliced
1/2 pound ham, sliced
1/2 pound corned beef, sliced
12 slices salami
1 cup sliced red onion
4 large tomatoes, sliced thin
1 recipe olive salad
Brush each half of Ciabatta roll with olive oil vinaigrette to thoroughly saturate the bread.
Cover bottom with spinach, then layer the provolone, Swiss, salami, corned beef and ham, in that order. Top these with the onions and tomatoes. Spread the olive spread over the inside of the top of the muffuletta. Place the top crust on the sandwich, push down firmly and wrap the sandwich in plastic wrap and set aside overnight (or 2!) with a weight on top. It really gets better with time. To serve, unwrap and cut in half.