Muffuletta Sandwich

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Elizabeth Gray

ingredients

• 1 10" round loaf Italian bread with Sesame seeds
• 1 Recipe Olive Salad
• 1/4 lb Genoa Salami (Oldani is the best, and I’m relatively certain it’s what CG uses)
• 1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
• 1/4 lb Mortadella (I use San Danielle)
• 1/8 lb Sliced Mozzarella
• 1/8 lb Provolone
• Muffuletta Olive Salad Recipe
• 1 1/2 Cups Green Olives, Pitted
• 1/2 Cup Calamatta Olives (or Black) Pitted
• 1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
• 1 Tbsp. Capers
• 3 each Fresh Garlic cloves, thinly sliced
• 1/8 Cup Celery, thinly sliced
• 1 Tbsp. Italian Parsley, finely chopped
• 1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried
• 1 tsp. Crushed red pepper flakes
• 3 Tbsp. Red Wine Vinegar
• 1/4 Cup Roasted red peppers (Recipe follows)
• 1 Tbsp. Green Onions, thinly sliced
• Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
• Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:
• Extra Virgin Olive Oil about 1 - 1 1/2 Cups
• Put into a bowl or jar, cover and let the flavors marry for about one week.
• Roasted Red Peppers
• Preheat the oven to 425 degrees
• Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin. Run under cold water, remove the stem and seeds, careful they’re hot! Refrigerate. Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.

directions

Source: Elizabeth Gray