Lisa Atwood, Rebecca Courchesne, Rick Field

Muffuletta Sandwiches

Name: Muffuletta Sandwiches
Yield: Makes 4 sandwiches
Cuisine: Italian
Ingredients: 4 slices provolone cheese; ¼ lb (125 g) Genoa salami, thinly sliced; ¼ lb (125 g) capocollo or Italian ham, thinly sliced; ¼ lb (125 g) capocollo or Italian ham, thinly sliced; ⅛ tsp red pepper flakes; ¼ cup (1½ oz/45 g) Kalamata or other black olives, pitted and chopped; 2 Tbsp olive oil; 4 round Italian rolls, split; ½ cup (2 oz/60 g) Citrus-Herb Olives or other green olives, pitted and chopped; 1 cup (4 oz/125 g) Giardiniera, chopped; ¼ cup (1½ oz/45 g) Kalamata or other black olives, pitted and chopped; ½ cup (2 oz/60 g) Citrus-Herb Olives or other green olives, pitted and chopped; ¼ lb (125 g) mortadella, thinly sliced (optional)

Preparation info

Makes
4
sandwiches

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Take advantage of olives and pickled vegetables on sandwiches, from tapenade spreads to pickle-studded tuna salad. The muffuletta is a New Orleans classic. Traditionally a round loaf conceals piles of cured meats and cheeses and a salad of olives and pickled vegetables.

Ingredients

For the Olive Salad

1 cup (4 oz/125 g) Giardiniera, chopped

Americas
Europe
United States
Italy
Sandwich
Main course
Mediterranean

Method

To make the olive salad, in a bowl, stir together the Giardiniera, olives, and red pepper flakes.

Place the rolls, cut sides down, on a work surface and brush the crust sides with the olive oil. Turn the rolls and cover the bottom halves with the salad, dividing it evenly. Layer the salami, provolone, capocollo, and mortadella, if using, evenly on top of the salad. Cover with the