MUFFULETTA
6 servings
This New Orleans specialty is built on massive, round loaves. They are crusty, but have a soft, light crumb. Do not let their scarcity deter you from making this sandwich. Any large, crusty loaf will work (just choose a lighter, more yielding bread).
Combine well in a medium bowl:
- 1 ½ cups chopped pitted green olives
- ½ cup chopped pitted Kalamata olives
- ½ cup drained and chopped giardiniera pickles
- ¼ cup chopped jarred roasted red peppers
- (¼ cup chopped pepperoncini or pickled jalapeños, stems and seeds removed)
- ¼ cup red wine vinegar
- ¼ cup extra-virgin olive oil
- 3 tablespoons drained small capers
- 2 garlic cloves, minced
- 2 tablespoons minced parsley
- 2 teaspoons minced fresh oregano or 1 teaspoon dried oregano
Let the mixture marinate at room temperature for at least 30 minutes before using, or store in the refrigerator for up to 2 weeks. Split horizontally:
- 1 large crusty round loaf (8 to 9 inches) Italian or French bread
Remove some of the soft inner bread, creating a cavity inside each half. Drain the olive mixture, reserving the marinade. Brush the insides of both halves of the loaf generously with the marinade, then spread half of the olive mixture in the bottom half. Add in layers:
- 4 ounces thinly sliced salami
- 4 ounces thinly sliced capicola or ham
- 4 ounces thinly sliced provolone
- 2 cups shredded lettuce
Top with the remaining olive salad. Cover with the top half of the loaf and wrap tightly in plastic. Place on a large plate, cover with another plate, and weight down with several pounds of canned goods. Refrigerate for at least 30 minutes, and up to 6 hours. To serve, cut into wedges.