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19/07/2020

Mighty Muffuletta

DSC08831 my-food-centric-table
The muffuletta is surely one of the world's greatest sandwiches. I have fond memories of getting our taxi to stop at Central Grocery and Deli in New Orleans on our way to the airport to pick one up before we left that vibrant city. This layered wonder is perfect picnic food and it's worth making extra olive salad to keep in the fridge, for sandwich emergencies!

Serves:

4

Prep Time: 15 minutes (plus 30 min standing)

Download Recipe PDF

Ingredients

  • 1 round Italian-style loaf of bread*
  • extra virgin olive oil, for drizzling
  • 100g thinly sliced smoked ham
  • 100g thinly sliced sopressa
  • 100g thinly sliced mortadella
  • 150g thinly sliced provolone cheese
  • 1/4 cup continental parsley leaves
  • freshly ground black pepper, to taste
  • OLIVE SALAD
  • 350g jar Giardiniera mixed pickles & vinegar, chopped
  • 1 cup green pitted olives
  • 1 cup pitted black Kalamata olives, chopped
  • 2 tablespoons capers
  • 4 cloves garlic, chopped
  • 1/2 cup extra virgin olive oil

Method

  • Cut a circle of bread off the top of the bread loaf and hollow out the centre (you can use this to make fresh breadcrumbs). Drizzle both sides of the bread with olive oil and some of the Olive Salad vinegar.
  • Place 1/2 cup Olive Salad inside the bread shell and layer with ham, sopressa, mortadella, provolone, remaining Olive Salad and parsley leaves. Season with pepper and place other bread lid on top.
  • Wrap and weigh down with a heavy weight for at least 30 minutes to compress the sandwich. Serve cut into quarters.
  • For Olive Salad, combine all ingredients together and store refrigerated until required (for up to one month).
  • *VARIATION Instead of one large loaf, use hollowed out round rolls to make individual-serve muffulettas.

Tips

  • TIPS Use a sharp serrated bread knife to gently saw through the layers when cutting the muffuletta.
  • STYLING Take care in pressing down each ingredient inside the bread loaf, to achieve the layered effect.
  • DRINK MATCH Rioja, lambrusco or Australian pale ale.

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