Muffuletta Sandwich
A New Orleans classic loaded with layers of Italian cured meats, provolone, and tangy olive salad on a round sesame-seeded bread. Plan ahead: the assembled sandwich benefits from pressing for at least 1 hour so the olive salad soaks into the bread.
Ingredients
- 1 large round Italian or sourdough bread loaf (10-inch), halved horizontally
- 6 oz Genoa salami, thinly sliced
- 6 oz mortadella, thinly sliced
- 6 oz capicola (or ham), thinly sliced
- 6 oz provolone cheese, thinly sliced
- 2/3 cup pimento-stuffed green olives, roughly chopped
- 1/2 cup pitted kalamata olives, roughly chopped
- 1/4 cup jarred roasted red peppers, drained, chopped
- 1/4 cup giardiniera (Italian pickled vegetables), drained, chopped
- 1/4 cup extra-virgin olive oil
- 2 tsp red wine vinegar
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/2 tsp black pepper, freshly ground
Instructions
-
1
Make the olive salad: combine 2/3 cup roughly chopped pimento-stuffed green olives, 1/2 cup roughly chopped pitted kalamata olives, 1/4 cup drained, chopped jarred roasted red peppers, 1/4 cup drained, chopped giardiniera (Italian pickled vegetables), 1/4 cup extra-virgin olive oil, 2 tsp red wine vinegar, 1 minced garlic clove, 1/2 tsp dried oregano, and 1/2 tsp freshly ground black pepper in a bowl. Stir well and let sit while you prepare the bread.
-
2
Hollow out some of the soft interior crumb from both halves of the halved horizontally large round Italian or sourdough bread loaf (10-inch), leaving a 1-inch shell. This creates room for the fillings and helps the sandwich hold together.
-
3
Spread most of the olive salad generously onto the cut side of the bottom bread half, pressing it into the bread.
-
4
Layer 6 oz thinly sliced Genoa salami, 6 oz thinly sliced mortadella, 6 oz thinly sliced capicola (or ham), and 6 oz thinly sliced provolone cheese evenly over the olive salad.
-
5
Spread the remaining olive salad on the cut side of the top bread half. Place the top half over the fillings and press down firmly.
-
6
Wrap the assembled sandwich tightly in plastic wrap or foil. Place a heavy cutting board or skillet on top and let rest at room temperature for 1 hour (or refrigerate up to 8 hours) so flavors meld.
-
7
Unwrap, cut into quarters with a sharp knife or serrated bread knife, and serve.