Here's an Olive Salad recipe from the rec.food.recipes archive, and a
Muffaletta recipe from Emeril Lagasse.

There are several more Muffaletta and Olive Salad recipes on the
rec.food.recipes archive at
http://www.neosoft.com/recipes/sandwiches.html

OLIVE SALAD 
Yield: 2 1/2 cups 

2/3 cup pitted green olives, coarsely chopped 
2/3 cup pitted black olives, coarsely chopped 
1/4 cup pimiento, chopped 
3 cloves garlic, finely minced 
1 anchovy fillet, mashed 
1 tablespoon capers 
1/3 cup fresh parsley, finely chopped 
1 teaspoon dried oregano 
1/4 teaspoon freshly ground black pepper 
1/4 cup olive oil 

Combine the ingredients. Place in a nonreactive container. Cover and
refrigerate 12 to 24 hours before serving. Will keep for several weeks
under refrigeration.


MUFFALETTA 
Yield: 4 to 6 servings 

1 large round bread loaf, 8 to 9 inches in diameter 
1 large tomato, thinly sliced 
1 cup shredded lettuce 
4 ounces salami, thinly sliced 
4 ounces cappicola, thinly sliced 
4 ounces mozzarella cheese, thinly sliced 
4 ounces mortadella, thinly sliced 
1/2 cup olive salad 
2 tablespoons olive oil 
Salt and pepper 

Preheat oven to 350 degrees. Slice bread loaf in half horizontally,
and remove enough of the crumb to make some room for the fillings.
Layer vegetables, meats and cheeses on bottom half of bread, spread
the olive salad on top, drizzle with olive oil, and season to taste
with salt and pepper. Replace top half of bread and wrap sandwich in
aluminum foil. Bake until muffaletta is warmed throughout and cheese
is melted, about 30 minutes. Cut in pieces to serve.