Directions

1. To prepare the olive relish, scoop out about 1/2 the pulp of the quartered lemons and discard. Roughly chop the lemons and place in a food processor or blender.
2. Add the shallot and parsley and pulse a few times. (You want it minced but not puréed.)
3. Transfer to a bowl and stir in the vinegar, coriander seeds, and a drizzle of olive oil.
4. Season with salt and pepper and mix in the olives, artichokes, and red peppers.
5. Cover and refrigerate for at least 2 hours for the best flavor.
6. To assemble the muffuletta, slice your loaf of bread in half and scoop out a little bit of bread from the top and bottom to make room for all the meat!
7. Layer in your meats, cheeses, and olive spread however you'd like. I layered mine like this: mozzarella cheese, Genoa salami, ham, prosciutto, provolone, olive spread, pancetta, Italian salami, mortadella, olive spread, and topped with another layer of cheese.
8. You can wrap tightly in plastic wrap and refrigerate until ready to cook or cook right away. (I cooked mine right away.)
9. Place in a hot skillet with a little butter and top with a heavy skillet or something to weigh it down.
10. Cook until toasted then carefully flip (you'll need a big spatula) and continue cooking until the other side is nice and toasted.
11. Slice, serve, and enjoy!