Muffaletta Sandwich
Description
Make this distant cousin of the Italian sub which actually originated in New Orleans! It is full of flavor and is very filling and comforting.
Ingredients
Olive Salad:
1 c. mix of pitted olives, roughly chopped
1 T. minced shallots
1 T. minced celery
1/2 c. roasted red pepper, cut in strips
2 T. capers, rinsed, dried, and roughly chopped
2 - 3 pepperoncini peppers, chopped
3 T. olive oil
1 T. red wine vinegar
kosher salt and freshly ground black pepper
Sandwich:
1 loaf focaccia, halved lengthwise
4 oz. salami, thinly sliced
4 oz. capicola, thinly sliced (an Italian cold cut)
4 oz. mortadella, thinly sliced (a large Italian sausage or cold cut)
4 oz. Provolone cheese, thinly sliced
Directions
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Combine olives, shallot, celery, red peppers, capers, hot peppers and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
Tear out some of the doughy insides of the bread if it is especially thick, and lay bread slices down face up on cutting board.
Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom half, then top with top half.
Cut into quarters and serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.
Prep Time
Cook Time
PT0M