Description
Chomp down on this classic New Orleans handheld stacked with savory cold cuts, garlicky olive-caper salad, and a double layer of cheese.
Ingredients
Scale
- 1/2 cup pimento-stuffed green olives
- 1/2 cup pitted kalamata olives
- 1/4 cup jarred Italian giardiniera
- 1 medium clove garlic
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons roughly chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- Pinch crushed red pepper flakes
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 cup pepperoncini, stems removed (optional, or reserve for serving)
- 1/2 large seeded loaf muffuletta bread (about 5/8 pound), or a soft Italian variety like ciabatta or focaccia
- 6 ounces Genoa salami, thinly sliced
- 6 ounces capocollo, thinly sliced
- 6 ounces mortadella, thinly sliced
- 3 ounces sliced mozzarella cheese
- 3 ounces sliced provolone cheese
Instructions
- In a food processor, combine the green olives, kalamata olives, giardiniera, garlic, capers, parsley, oregano, black pepper, crushed red pepper flakes, red wine vinegar, and oil, as well as the pepperoncini if using, and pulse until coarsely chopped. Transfer the olive salad to a container and refrigerate for at least 2 hours, or preferably overnight.
- Slice the bread in half lengthwise, and remove some of the soft interior if you like, to make more room for the fillings.
- Spread half of the olive salad (with its liquid) on the bottom layer and top with the salami, capocollo, mortadella, mozzarella, and provolone. Top with the remaining olive salad and top half of the bread.
- Wrap the entire loaf tightly in plastic wrap. Place a cast-iron pan on top of the wrapped sandwich to press it and help the ingredients to meld together. Set aside to rest at room temperature for 1 hour.
- Cut into even triangular portions and serve.
- Prep Time: 25 minutes
- Category: Meat
- Method: No-Cook
- Cuisine: Sandwich
Keywords: sandwich, New Orleans, muffuletta, olive