Name: Mufluletta
Cuisine: American
Ingredients: 75 ml olive oil; 2 small cloves garlic, peeled and finely grated; 50 g tiny capers in brine, drained and rinsed; 140 g thinly sliced boiled ham; Salt (just a small sprinkle) and freshly ground black pepper; 50 g pitted Greek olives, such as Kalamata, coarsely chopped; 1 tablespoon dried oregano, preferably Sicilian; 225 g Olive Salad, including some of the liquid from the jar; 140 g thinly sliced loaf-style provolone cheese; 3 small pickled peperoncini or other mildly spicy pickled peppers, halved, seeded and chopped; 140 g thinly sliced Genoa salami; 140 g thinly sliced mortadella; 2 tablespoons red wine vinegar; 1 New Orleans Sicilian Sesame Roll, split horizontally; 60 ml brine from the jar of olives; 125 g large pimento-stuffed olives, coarsely chopped; 2 tablespoons finely chopped flat-leaf parsley; 3 short interior stalks celery with leaves, cut into 5mm dice

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Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

If there’s such a thing as a world-class sandwich, this is it. A muffuletta from Central Grocery is so good that it should be considered a crime to leave New Orleans without enjoying one. The olive salad derives from the Sicilian tradition of marinating still slightly bitter newly brined olives in oil, vinegar, garlic and other seasonings, including chopped celery, to sweeten and flavour them.

The olive salad recipe here is based on a family recipe from my friend Gera

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