Classic Muffuletta

A New Orleans staple, the muffuletta is the ultimate picnic sandwich. The magic lies in the tangy, briny olive salad that soaks into the sesame-crusted bread, making it even better with time.

Ingredients :

For the Olive Salad

• 1 small anchovy fillet, packed in oil

• Extra-virgin olive oil (for marinating)

• 1 cup pitted kalamata olives, coarsely chopped

• 1 ½ cups pimento-stuffed green olives, coarsely chopped

• ½ cup celery, finely diced (about ½ stalk)

• ½ cup carrot, finely diced (about 1 small carrot)

• ½ cup cauliflower florets, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons capers, drained and chopped

• 2 tablespoons red wine vinegar (plus more to taste)

• 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)

• 1 teaspoon freshly ground black pepper (plus more to taste)

For the Sandwich

• 1 round, seeded muffuletta loaf (8 to 9 inches)

• 4 ounces thinly sliced salami

• 4 ounces thinly sliced capicola

• 4 ounces thinly sliced mortadella

• 4 ounces thinly sliced mozzarella cheese

• 4 ounces thinly sliced provolone cheese (not smoked)

STEPS :

     1. Make the Olive Salad :

In a small bowl, mash the anchovy fillet with 2 tablespoons of olive oil until dissolved.

In a medium bowl, mix the mashed anchovy, kalamata and green olives, celery, carrot, cauliflower, garlic, capers, red wine vinegar, oregano, and black pepper.

Pour in enough olive oil to cover the mixture, then let it marinate for at least 1 hour at room temperature or overnight in the fridge.

Stir, taste, and adjust with more vinegar or black pepper if needed. (No extra salt is necessary—olives, anchovies, and capers provide enough.)

You’ll have about 4 cups of olive salad; you’ll use 2 cups for the sandwich. Store leftovers in a sealed container covered with olive oil—it keeps for up to a month and makes a great addition to pasta or dips.

     2. Prepare the Bread :

Slice the loaf in half horizontally.

Hollow out the soft interior, leaving about ½ inch of bread near the crust to create space for the filling. Be careful not to tear through the crust.

Assemble the Sandwich:

Stir the olive salad and spread about 2 cups evenly over both bread halves, pressing it into the bread with the back of a spoon.

Layer the meats and cheeses on the bottom half: salami, capicola, mortadella, mozzarella, and provolone.

Place the top half of the loaf over the fillings.

     3. Wrap and Rest :

Wrap the sandwich tightly in foil and let it rest for at least 1 hour at room temperature. This allows the flavors to meld and the oil to soak into the bread.

     4. Serve :

Unwrap, cut into 4 wedges, and enjoy.

Store leftovers wrapped in plastic or foil in the refrigerator for up to 3 days.

This sandwich only gets better with time—so if you can resist, let it sit even longer for the ultimate muffuletta experience!

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