This is not a sandwich for the faint of heart. It’s going to get messy.
Muffuletta
Author: Chef Jean-Paul Bourgeois
*We used soppresatta.
Ingredients
- 1 (10-inch) round loaf bread, halved horizontally
- 3 cups olive salad
- ½ pound mortadella, thinly sliced
- ½ pound dry Italian salami*, thinly sliced
- ½ pound capicola, thinly sliced
- ½ pound ham, thinly sliced
- ½ pound sharp provolone cheese, thinly sliced
Instructions
- Scoop out the interior of the top half of bread. Spread 2 cups olive salad along bottom layer of bread. Layer the mortadella, salami, capicola, ham, and provolone on top. Top with remaining 1 cup olive salad; cover with top half of bread. Tightly wrap in plastic wrap, and place between 2 heavy cutting boards. Place a heavy weight on top, and press firmly to flatten. Refrigerate for at least 3 hours or overnight. Unwrap, and cut into serving pieces.
