Muffuletta Sandwich
This sandwich stars briny, slightly salty olive salad paired with layer upon layer of cured meats and cheeses in fresh bread.
Equipment
- large mixing bowl
- chef's knife
- 2 baking sheets
Ingredients
Olive Salad
- 2 cups mixed olives pitted and roughly chopped
- ½ cup chopped roasted red peppers
- ⅓ cup chopped artichoke hearts in oil
- ¼ cup capers drained
- ½ red onion thinly sliced
- 3 cloves garlic finely minced
- 2 tbsp chopped flat-leaf parsley
- ⅓ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp crushed hot pepper flakes
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
To Assemble
- 1 large muffuletta loaf or 1 large round rustic loaf cut in half and partially hollowed out
- 200 g (7 oz) thinly sliced mortadella
- 200 g (7 oz) thinly sliced spicy soppressata
- 200 g (7 oz) sliced provolone
- 200 g (7 oz) thinly sliced capocollo
- 200 g (7 oz) thinly sliced prosciutto
- 200 g (7 oz) sliced mozzarella
Instructions
Olive Salad
- In large bowl, stir together olives, roasted red peppers, artichoke hearts, capers, red onion, garlic and parsley. Drizzle in oil and vinegar; add hot pepper flakes, oregano and pepper and mix well. Cover and refrigerate for at least 1 hour or overnight.
To Assemble
- Lay out loaf pieces; divide and spread olive salad over both halves, pouring any liquid over top. On bottom bread half, layer mortadella, soppressata, provolone, capocollo, prosciutto and mozzarella.
- Sandwich muffuletta together and wrap tightly with plastic wrap. Place between two baking sheets with a heavy weight on top. Refrigerate for 4 hours or overnight, flipping the sandwich midway.
- To serve, unwrap and slice into wedges.
Notes
Don't feel like chopping? Simply add all of the olive salad ingredients to a food processor and pulse until chopped.
Use a heavy bottomed cast-iron skillet or protein press to ensure the muffuletta has been sufficiently pressed, encouraging all of the flavours to meld together.