Muffuletta Sandwich | Tasting Table Recipe

By KitchenGnome

Ingredients

• 1/2 cup evoo (extra virgin olive oil)
• 1/2 medium carrot, thinly sliced
• 1/2 rib celery, thinly sliced
• 1/2 finely chopped cauliflower
• 1/2 tsp. dried oregano
• 1/4 tsp. red pepper flakes
• 1/4 cup water
• 1 tbsp. red wine vinegar
• 1/2 cup pitted green olives, finely chopped
• 1/4 cup cured pitted black olives, preferably kalamata, finely chopped
• 5 pepperoncini, stemmed and thinly sliced
• 2 jarred roasted pimento peppers, finely chopped
• Salt, to taste
• 1 6 inch round Italian loaf with sesame seeds, split horizontally and hollowed out
• 4 ounces thinly sliced provolone 6 ounces thinly sliced mortadella or ham
• 6 ounces thinly sliced hot oppressata or salami

Details

Servings 1
Adapted from tastingtable.com

Preparation

Step 1

Directions

1. Prepare the relish: Combine the olive oil, carrot, celery, cauliflower, dried oregano, chile flakes and water in a small saucepan over medium-high heat and cook, until the vegetables are just tender, about 5 minutes. Transfer to a small bowl and add the vinegar, olives, pepperoncini and pimento peppers. Season with salt and mix together.

2. To assemble the sandwich, divide the olive salad between the top half and bottom half of the bread. Layer the provolone, mortadella and hot soppressata on the bottom half of the bread, making sure none of the meat or cheese flares out over the sides of the bread. Carefully cover with the remaining top half of the bread and cover the entire sandwich in plastic wrap. Transfer it to a baking sheet or cutting board and weigh it down with a heavy item, such as a cast iron skillet or a large can of tomatoes, for at least 1 hour or up to overnight.