Infused Muffulatta

Ingredients:

• 3/4 cup pitted mixed oil-packed olives

• 1/2 cup giardiniera

• 1/4 cup chopped roasted red peppers

• 2 tbsp. parsley

• 1 tbsp. capers

• 1 medium garlic clove, minced

• 1 tbsp. red wine vinegar

• 1 large muffuletta-style roll

• 1/3 pound thinly sliced sweet soppressata

• 1/3 pound thinly sliced mortadella

• 1/3 pound thinly sliced capicola

• 1/3 pound thinly sliced provolone cheese

• 1 black line dose from DablicatorTM oil applicator (~10mg THC per serving)

InstructionS:

1. Combine olives, giardiniera, peppers, parsley and garlic in a food processor. Pulse to chop until pieces are very small, about ½ inch or smaller. Transfer to a bowl and add vinegar and oil from DablicatorTM oil applicator.Stir well to combine.

2. Split muffuletta roll in half and spread each half with a generous amount of olive salad. Layer half of the soppressata, half of mortadella, half of capicola, and half of the provolone on the bottom half. Repeat layers with the remaining meat and cheese. Close the sandwich and wrap tightly in paper or plastic and let rest for 1 hour before serving. Start low. Go slow.