Get a taste of New Orleans with a classic muffuletta sandwich! Layered with Genoa Salami, Mortadella (Italian bologna), Capicola (ham), Provolone, Mozzarella, and a homemade olive salad, this indulgent sandwich is worthy of a celebration.
8to 9 inch round boule(focaccia, ciabatta, or muffuletta bread)
¼poundGenoa salami, thinly sliced
¼poundMortadella, thinly sliced
¼poundCapicola(hot or sweet, your choice), thinly sliced
¼poundProvolone, thinly sliced
¼poundMozzarella, thinly sliced
Instructions
MAKE THE OLIVE SALAD
Add Giardiniera, olives, shallot, garlic, and parsley to the bowl of a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, vinegar, olive oil, and capers until combined. Cover and let stand at least an hour, or refrigerate overnight. (Bring salad back to room temperature before assembling sandwiches if refrigerating.)
ASSEMBLE THE SANDWICH
Slice bread round in half. If it's thick, hollow out some of the interior to make room for the fillings. Spread each bread half with about ⅓ to ½ cup of olive salad (amount will depend on the size of your round, you might have leftover salad). Layer with sliced meats and cheeses, place halves together, and wrap with plastic wrap. Weight sandwich with a grill press or a cast iron skillet and refrigerate for an hour. Unwrap, cut muffuletta into wedges, and serve.
Notes
Traditional muffuletta bread can be difficult to source outside of Louisiana. As an alternative, look for a boule, round focaccia, or ciabatta that isn’t overly crusty. Sesame seeds are traditional.We like our muffulettas made with ¼ pound of each of the meats and cheeses, but if you prefer a more substantial sandwich, increase to ⅓ pound each.