Muffuletta

Muffuletta
Yield
4servings
Yield
4servings
Muffuletta
Yield
4servings
Yield
4servings
Ingredients
  • 1cup pitted mixed oil-packed oliveschopped
  • 1/4cup caperschopped
  • 1/2cup roasted red pepperschopped
  • 1/4cup parsley leaveschopped
  • 4each pepperocinichopped
  • 1/4cup cauliflowerchopped
  • 2cloves garlicminced
  • 1/3cup red wine vinegar
  • 1/2tablespoon dried oreganonot ground
  • 1/3cup oil blend
  • 4each Italiona sesame bread
  • 1/2cup mayo
  • 1/2pound thinly sliced sweet soppressata
  • 1/2pound thinly sliced mortadella
  • 1/2pound thinly sliced capicola
  • 1/2pound thinly sliced provolone cheese
Yield:
Instructions
  1. Chop olives, capers, peppers, parsley, pepperoncini, cauliflower and garlic until no pieces larger than 1/4-inch remain. Transfer to a bowl. Add vinegar, oil and oregano and stir to combine. For best results, let olive salad rest overnight before continuing.
  2. Split ciabatta roll in half and spread each cut surface generously with mayo and olive salad, making sure to include the juices when spreading. Layer the soppressata, mortadella, capicola and provalone on bottom half of bun. On the top bun spread a generous amount of mayo. Close sandwiche and press down gently to compress. For best flavor, wrap tightly in plastic and let rest for 1 hour before serving. Cut into triangular wedges and serve. Repeat with remaining three sandwiches.