Entree: United States – Gulf Coast – Muffuletta (New Orleans-style round sandwich filled with Italian cold cuts, cheeses, and a tangy olive salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 1 large round sesame loaf, about 10–12 in (25–30 cm), approx. 1 lb (450 g)
- 1 1/2 cups (225 g) mixed green and black olives, pitted and coarsely chopped
- 1/2 cup (75 g) pickled cauliflower or giardiniera, chopped
- 1/2 cup (75 g) celery, finely chopped
- 1/4 cup (40 g) roasted red pepper, finely chopped
- 2 tbsp (30 ml) red wine vinegar
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) crushed red pepper flakes
- 6 oz (170 g) Genoa salami, thinly sliced
- 6 oz (170 g) deli ham, thinly sliced
- 6 oz (170 g) mortadella, thinly sliced
- 8 oz (225 g) provolone cheese, sliced
- 4 oz (115 g) mozzarella cheese, sliced
- 2 tbsp (30 g) unsalted butter or 2 tbsp (30 ml) olive oil, for brushing
- Salt and freshly ground black pepper to taste

Instructions

1. Prepare the olive salad: in a bowl combine chopped olives, pickled cauliflower or giardiniera, celery, roasted red pepper, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and a pinch of salt and pepper. Mix well and refrigerate at least 1 hour, preferably overnight, to meld flavors.
2. Slice the sesame loaf horizontally to create top and bottom halves and, if desired, remove some crumb to form a slight cavity.
3. Brush cut sides of the bread lightly with melted butter or olive oil. On the bottom half, spread a generous layer of olive salad.
4. Layer the meats (salami, ham, mortadella) evenly over the olive salad, then top with the provolone and mozzarella slices. Spread more olive salad on the top half of the bread.
5. Close the sandwich and wrap tightly in plastic wrap and then foil. Place a heavy skillet or canned goods on top to press, and refrigerate for at least 30 minutes (or up to overnight) to let flavors meld and the olive salad soak into the bread.
6. Unwrap, slice into quarters or halves, and serve at room temperature.