Classic New Orleans muffuletta

Serves 4 to 6 Prep Time 20 minutes Rest Time 1 hour minimum (overnight is best)

Few sandwiches in the world deliver the kind of bold, briny, deeply satisfying flavor that a classic New Orleans muffuletta does. The star is the olive salad, a tangy, garlicky, herb-laced mixture of olives, giardiniera, and pickled vegetables that soaks into the bread and ties every layer together. Stacked with layers of Italian cured meats and provolone on a round sesame-seeded loaf, this sandwich is a masterpiece of contrasting flavors and textures. It actually gets better the longer it sits, making it the perfect make-ahead meal. Pair with kettle chips, a cold Abita beer, or a sparkling lemonade for a true taste of the French Quarter.

Ingredients

For the olive salad

• 1 cup pitted green olives, roughly chopped
• 1/2 cup pitted kalamata olives, roughly chopped
• 1/2 cup giardiniera (Italian pickled vegetables), drained and roughly chopped
• 1/4 cup roasted red peppers, drained and chopped
• 2 tablespoons capers, drained
• 3 cloves garlic, minced
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar

For the sandwich

• 1 large round Italian sesame bread loaf, about 9 to 10 inches (a ciabatta or focaccia round works well too)
• 1/4 pound thinly sliced Genoa salami
• 1/4 pound thinly sliced mortadella
• 1/4 pound thinly sliced capicola or ham
• 1/4 pound thinly sliced provolone cheese
• 1/4 pound thinly sliced mozzarella cheese

Directions

1. Make the olive salad by combining the green olives, kalamata olives, giardiniera, roasted red peppers, capers, garlic, parsley, oregano, and red pepper flakes in a medium bowl.
2. Drizzle in the olive oil and red wine vinegar, stir everything together well, taste, and adjust seasoning. Cover and refrigerate for at least 30 minutes to let the flavors meld, though overnight is ideal.
3. Slice the bread loaf in half horizontally and lay both halves cut side up on a large cutting board.
4. Spoon the olive salad generously onto both cut sides of the bread, pressing it lightly into the surface so the oil soaks into the bread. Do not be shy with it, this is the soul of the sandwich.
5. On the bottom half, layer the provolone first, followed by the salami, mortadella, capicola, and then the mozzarella on top.
6. Place the top half of the bread firmly onto the sandwich and press down with your hands to compact everything together.
7. Wrap the entire sandwich tightly in plastic wrap or butcher paper and let it rest at room temperature for at least 1 hour, or refrigerate for several hours or overnight. This resting time is not optional, it is what makes a muffuletta truly great.
8. When ready to serve, unwrap and slice into 4 to 6 wedges like a pizza. Serve at room temperature or press it in a panini press or wrap in foil and warm in a 350°F oven for 10 minutes for a warm, melty version.

Tips and variations

• Pre-made olive salad is available at most Italian delis and grocery stores and works perfectly as a shortcut
• The olive salad can be made up to a week ahead and stored in the refrigerator, the flavor only improves with time
• Add a layer of thinly sliced pepperoncini for extra tang and heat
• Swap mortadella for sopressata or add a layer of thinly sliced prosciutto for a more elevated version
• A drizzle of hot honey over the meats before closing adds a subtle sweet heat that is unexpectedly delicious
• For individual servings, use ciabatta rolls or small round sandwich buns
• The fully assembled and wrapped sandwich keeps well in the refrigerator for up to 2 days, making it perfect for meal prep or picnics
• Press the wrapped sandwich under a heavy cast iron skillet for 30 minutes at room temperature to really compress and meld the layers

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