Italian Muffuletta Sandwich (Print Version)
# Ingredients:
→ For the Olive Salad
01 -
1 cup chopped pitted green olives, roughly cut
02 -
1 cup roughly chopped pitted black olives
03 -
1/2 cup chopped Italian pickled veggies (giardiniera), drained
04 -
1/4 cup chopped roasted red peppers
05 -
1/4 cup drained capers
06 -
1/2 cup chopped celery, fine cuts
07 -
3 cloves garlic, finely chopped
08 -
1/2 cup olive oil, extra virgin
09 -
1/4 cup vinegar from red wine
10 -
1 teaspoon oregano, dried
11 -
1/2 teaspoon flakes of red pepper
12 -
Black pepper, freshly ground, as you like
→ For the Sandwich
13 -
1 big round sesame Italian bread (roughly 25 cm wide)
14 -
115 g mortadella cut paper-thin
15 -
115 g paper-thin salami slices
16 -
115 g thinly cut capicola
17 -
115 g thin slices of provolone
18 -
115 g mozzarella sliced thin
# Instructions:
01 -
Throw green olives, black olives, pickled veggies, red peppers, capers, celery and garlic in a big bowl. Pour in your olive oil, wine vinegar, add oregano and red pepper flakes. Top with fresh black pepper. Stir it all up good and stick it in the fridge for an hour or better yet, leave it overnight so everything tastes amazing together.
02 -
Cut your round bread in half across the middle. Scoop out some of the soft insides if you need more room for stuff. Spread half your olive mix on the bottom piece. Stack up your mortadella, salami, capicola, provolone and mozzarella. Top with what's left of your olive mix. Put the top bread half on and push down hard to squish it all together.
03 -
Wrap your sandwich tight with plastic. Put something heavy on top like a skillet and let it sit for at least 30 minutes. Unwrap and cut into triangle pieces with a sharp knife. Eat right away or keep in the fridge for up to a day.
# Notes:
01 -
This sandwich gets tastier the longer it sits, so making it a few hours before eating works great.
02 -
Folks usually eat this sandwich cold, but you can warm it up a bit if you want.