Muffuletta
Thursday, January 28, 2021
There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.
Ingredients
Olive Salad
5 Calabrian chiles, oil-packed
1 shallot, finely chopped
2 garlic cloves, finely grated
1 cup Castelvetrano olives, pitted and chopped
¾ cup Picholine or Spanish olives, pitted and chopped
½ cup piquillo peppers, drained and chopped
⅓ cup olive oil
3 Tbsp. capers, drained and chopped
3 Tbsp. red wine vinegar
1 Tbsp. fresh oregano, chopped
Assembly
1 large ciabatta loaf
¼ lb. Genoa salami, thinly sliced
¼ lb. hot capocollo, thinly sliced
¼ lb. provolone cheese, thinly sliced
1½ lb. mozzarella
¼ lb. mortadella, thinly sliced
¼ lb. prosciutto, thinly sliced
Instructions
Olive Salad
Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
Olive salad can be made 1 day ahead. Cover and chill.
Assembly
Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto.
Close sandwich and wrap tightly in plastic.
Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.
Tags
Main
