Muffuletta Sandwich
A classic New Orleans sandwich loaded with Italian meats, provolone, mozzarella, and a flavorful olive salad made with marinated vegetables, olives, and seasonings. This hearty sandwich features layers of ham, capicola, mortadella, and salami topped with a zesty olive spread.
Ingredients
- •1 cup sliced marinated artichoke hearts
- •½ cup shredded carrot
- •½ cup shredded inner stalks celery
- •½ cup finely chopped pitted green olives
- •½ cup finely chopped roasted red peppers
- •½ cup seeded, finely chopped pickled Tuscan peperoncini
- •½ cup pitted chopped kalamata olives
- •½ cup sliced pickled cocktail onions
- •¼ cup drained tiny capers in brine
- •2 tablespoons red-wine vinegar
- •3 fillets anchovy fillets
- •2 teaspoons dried oregano
- •¼ teaspoon peperoncino flakes
- •16 ounces giardiniera
- •1 cup sliced marinated artichoke hearts
- •½ cup finely chopped pitted green olives
- •½ cup pitted chopped kalamata olives
- •¼ cup drained tiny capers in brine
- •2 tablespoons extra-virgin olive oil
- •3 fillets anchovy fillets
- •2 teaspoons dried oregano
- •¼ teaspoon peperoncino flakes
- •1 loaf muffuletta bread
- •2 ounces provolone
- •2 ounces deli ham
- •2 ounces capicola
- •2 ounces mortadella
- •2 ounces low-moisture mozzarella
- •2 ounces Genoa salami
- •sliced
Cooking Instructions
- 1.
To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavors develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.
720 min
- 2.
Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.
15 min
