Classic Muffuletta Sandwich

By Mom_s

Make it, wrap it in plastic, and let the olive-y juices soak into the loaf. Of course, it's pretty tasty right after you make it, but it really does get better as it sits

Ingredients

• For the Olive Salad
• 2/3 cup pitted and coarsely chopped green olives
• 2/3 cup pitted and coarsely chopped kalamata olives
• 1/2 cup chopped pimiento
• 3 cloves garlic, minced
• 1 anchovy fillet, mashed (optional)
• 1 tablespoon capers, drained and rinsed
• 1/2 cup finely-chopped fresh parsley leaves
• 1 teaspoon finely-chopped fresh oregano leaves
• 1/2 teaspoon freshly-ground pepper
• 1/2 cup extra-virgin olive oil
• 2 to 3 Italian hot pickled peppers (such as pepperoncini), chopped (optional)
• For the Sandwich
• 1 Muffuletta loaf, halved lengthwise (or Italian style bread)
• 4 ounces salami, thinly sliced
• 4 ounces capicola, thinly sliced
• 4 ounces mortadella, thinly sliced
• 4 ounces provolone cheese, thinly sliced
• For the Bread (Muffuletta)*
• 1 cup lukewarm water
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 3 cups bread flour or all-purpose flour
• 3 teaspoons instant active dry yeast (I use SAF Instant Active Dry
• Yeast)
• Cornmeal
• Sesame seeds
• Olive oil

Preparation

Step 1

* Using your mixer with dough hook, place water, olive oil, sugar, salt, flour, and yeast in the bowl. Beat until smooth. If using your bread machine, select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Form dough into a one-inch high circle and place on a baking sheet dusted with cornmeal. Press sesame seeds into surface of dough and brush with olive oil. Cover with plastic wrap and let rise in a warm place 30 to 50 minutes or until doubled in size.

Preheat oven to 425 degrees F. After rising, bake for 10 minutes. Reduce heat to 375 degrees F. and bake 15 minutes or until loaf sounds hollow when tapped

Either purchase or make your own Muffuletta Bread.

Prepared Olive Salad. Refrigerate until ready to use.

1- In a medium bowl, combine olives and next 9 ingredients and allow the flavors to mingle for at least 1 hour prior to serving.

2- Cut bread in half crosswise and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade.

Layer salami,capicola, mortadella, and Provolone cheese on the bottom piece.

Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down slightly.

Cut into quarters and serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving. Always serve the Muffuletta Sandwich at room temperature, never toasted.