Muffaletta

  • 1 cup pitted olives, preferably a mix of black and green, roughly chopped
  • 1 tablespoon minced shallots
  • 2 tablespoons capers, rinsed and roughly chopped
  • 1/2 cup roasted red capsicum diced
  • 2 to 3 hot pickled peppers chopped
  • 3 tablespoons Telegraph Hill extra virgin olive oil
  • 1 tablespoon red wine vinegar

 

  •  1 loaf focaccia, halved (or French stick)
  • 100g salami, thinly sliced
  • 100g capicola, thinly sliced
  • 100g mortadella, thinly sliced
  • 100g provolone cheese, thinly sliced
  1.  Mix the olives, shallots, capers, capsicum, peppers, Telegraph Hill extra virgin olive oil and red wine vinegar together.
  2. Season to taste with salt and pepper
  3. Cut the bread in half lengthways almost all the way through and lay face up on a large chopping board.
  4. At this stage you may have to remove some of the bread to fit all the ingredients in (serious sandwich)
  5. Layer the olive mix on both halves
  6. Next layer the meats and provolone on both sides until all used up
  7. Fold the sandwich back together and cut into quarters and serve

This originated in New Orleans. And they seem to have a knack for taking food a step further (or too far) in that part of the USA especially, and this is certainly no exception, being the king of the sandwich castle. Traditionally left to “marinate” once the sandwich is made so you end up with a soft/crunchy combination in the bread as the liquid seeps from the olive salad into the bread.

I’ll leave it up to you to decide but once it’s made, the chances of it sitting around long enough to marinate with me around are slim…..

Recipe created by our very own Gavin Versey


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