← Nouns Cooking · American

Ingredients

• 150 g pitted green olives, chopped
• 100 g pitted Kalamata olives, chopped
• 150 g Giardiniera (Italian pickled vegetables), drained and chopped
• 1 tbsp Capers, chopped
• 2 cloves Garlic, minced
• 2 tbsp Parsley, chopped
• 1 tsp Dried oregano
• 80 ml Olive oil
• 1 tbsp red wine vinegar
• 1 round sesame loaf (about 23 cm across)
• 115 g Genoa-style salami, sliced, thinly sliced
• 115 g Mortadella, sliced, thinly sliced
• 115 g capicola or ham, thinly sliced
• 115 g Provolone cheese, sliced
• 115 g Swiss cheese (Emmental), sliced

Method

1. Make the olive salad: mix both olives, the giardiniera, capers, garlic, parsley, oregano, olive oil and vinegar in a bowl. Leave it for at least 30 min (or up to a week in the fridge) so the flavours mingle.
2. Slice the loaf in half horizontally. Pull out a little of the soft crumb from both halves to make room for the filling.
3. Spoon half the olive salad, with plenty of its oil, over the bottom half. Layer on the salami, mortadella, capicola, provolone and Swiss.
4. Spread the rest of the olive salad on the cut side of the top half and close the sandwich firmly.
5. Wrap tightly in cling film, set it on a board and weigh it down with a heavy pan or a few cans for 30 min, so the oil soaks into the bread.
6. Unwrap, cut into wedges with a serrated knife and serve at room temperature.

Tips

• The muffuletta tastes even better after a few hours in the fridge, which makes it a great picnic or game-day sandwich; let it warm up a little before serving.
• For a warm version, wrap in foil and heat at 180°C (160°C fan, 350°F) for 15 min.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Serious Eats