American
Muffuletta
New Orleans muffuletta with a round seeded loaf, chopped olive salad, mortadella, salami, ham, provolone, and time under weight.
6 servings · 35 minutes prep
Ingredients
Olive Salad
- 1 cup green olives, chopped
- 1 cup giardiniera, chopped
- 1/2 cup black olives, chopped
- 1/4 cup roasted red peppers, chopped
- 2 tbsp capers
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp black pepper
Sandwich
- 1 large round seeded muffuletta loaf
- 6 oz mortadella, thinly sliced
- 6 oz Genoa salami, thinly sliced
- 6 oz deli ham, thinly sliced
- 6 oz provolone, thinly sliced
Directions
Assemble and Press
- Mix green olives, giardiniera, black olives, roasted red peppers, capers, olive oil, red wine vinegar, oregano, and black pepper. Rest for 30 minutes.
- Split the loaf horizontally and hollow the interior slightly if the bread is very thick.
- Spread the olive salad over both cut sides, including some of the seasoned oil.
- Layer mortadella, salami, ham, and provolone. Close the sandwich tightly.
- Wrap tightly, place on a sheet pan, weight evenly, and press for 90 minutes before cutting into wedges. Use the time as a minimum holding period so the mixture can firm, settle, or compress evenly.
