Muffuletta sandwich
A New Orleans-style round loaf layered with salami, ham, mortadella and provolone under a quick, punchy olive salad, then pressed and cut into wedges.
- Prep
- 20 min
- Cook
- No cooking
- Serves
- 6
- Per serve
- 570 kcal
Ingredients
Method
Make the olive salad: put the giardiniera, both olives, capers, garlic, oregano, vinegar, olive oil and parsley in a food processor and pulse until finely chopped but not smooth. (Or chop everything by hand on a board.)
Slice the loaf in half horizontally. Pull out a little of the soft crumb from both halves to make room for the filling.
Spread half the olive salad and its oil over the cut side of the bottom half, right to the edges. Layer on the salami, half the provolone, the ham, the mortadella and the rest of the provolone.
Spread the remaining olive salad over the cut side of the top half and set it on top. Press down firmly with your palms.
Wrap the whole sandwich tightly in plastic wrap or foil, put a heavy skillet on top (add a few cans to weigh it down) and let it press while you clean up.
Unwrap and cut into 6 wedges with a serrated knife. Serve right away, or rewrap and pack it cold.
Tips
- It's even better pressed longer if you have time: wrapped and weighted in the fridge for an hour or up to overnight, the olive salad soaks into the bread. Wrapped whole, it's the ideal picnic sandwich. Keep it in a cooler with ice packs (under 40°F) until you eat, and don't leave it out for more than 2 hours, or 1 hour when it's above 90°F.
- Use giardiniera packed in vinegar (often labeled mild), not the hot oil-packed kind, unless you like it fiery.
- Leftover olive salad is great on pizza, pasta or eggs.
