Muffuletta
One of the most popular sandwiches to ever come out of New Orleans is the muffuletta, a layered sandwich with meat, cheese, and the signature olive salad.
Ingredients
- 0.5 cupfresh Italian parsley, coarsely chopped
- 0.5 cuppimento-stuffed or Castelvetrano green olives, pitted
- 0.5 cupstore-bought or homemade giardiniera, coarsely chopped
- ⅓ cuproasted red peppers, coarsely chopped
- ⅓ cupKalamata Olives, pitted
- 2 tbspCapers, drained
- 2 tbspExtra Virgin Olive Oil
- 1 lbround loaf crusty Italian-style bread, preferably with sesame seeds
- 0.25 lbsweet soppressata, sliced
- 0.25 lbmortadella, sliced
- 0.25 lbprovolone, sliced
- 0.25 lbcapicola, sliced
- Extra Virgin Olive Oil, for brushing optional
Instructions
- 1
In a food processor, pulse parsley, green olives, giardiniera, red peppers, Kalamata olives, capers, and oil, stopping once or twice to scrape sides of bowl, until well combined but still chunky, about 30 seconds.
- 2
<strong>Make Ahead: </strong>Salad can be made 1 month ahead. Store in an airtight container, drizzle oil on top, and refrigerate.
- 3
Slice loaf of bread in half lengthwise. Cover cut sides with olive salad. On bottom half, layer soppressata, mortadella, provolone, then capicola.
- 4
Place top half of loaf over to close sandwich. Set sandwich on a baking sheet. Cover with a second baking sheet, then stack a wooden cutting board, cast-iron skillet, or other heavy object on top. Let sit at room temperature until olive salad saturates bread, about 30 minutes.
- 5
If serving cold, slice muffuletta into 6 wedges and serve.
- 6
If serving hot, preheat oven to 375°. Brush top of loaf with oil and place sandwich on a parchment-lined baking sheet. Bake sandwich until cheese is melted, meat begins rendering its fat, and bread is golden brown, about 10 minutes. Slice into 6 wedges and serve.
- 7
<strong>Make Ahead:</strong> Assembled sandwich can be made 2 days ahead. Wrap in plastic wrap and refrigerate.