This is a great vegetarian version of a classic Muffaletta, made so easy with Divina Olive Salad.
Cut Loaf in half crosswise. Scoop out some of the bread from each half and save for another use.
In frying pan, heat the olive oil over medium heat. Cook the mushrooms until tender. Season with salt and pepper and set aside to cool.
Spoon half of the Divina Muffuletta Olive Salad over the bottom half of the loaf, including some of the oil.
Divide half of the mushrooms over the top followed by half of the roasted red peppers.
Place half of cheese slices evenly over top.
Spoon remaining muffuletta salad over top, along with remaining oil.
Repeat with the mushrooms, roasted peppers and finish with the cheese
Top with the top half of the bread. Wrap well and place in the fridge with a weight on top for at least 2 hours or over night.
