Muffaletta

I LOVE cold sandwiches. Now this is a point of contention in my marriage. My husband is a firm believer all sandwiches must be hot and toasty. I just simply think there is a time and a place for both. Regardless of the sandwich camp you should find yourself in, I think this Muffaletta is going to rock your socks!

So let's talk Muffaletta! If you've ever been to New Orleans, you've likely nommed on one of these sandwiches. And if not, well you better go back cause you didn't do New Orleans correctly. The sandwich is stacked high with cold cuts and cheese similar to an Italian sub. What makes it for me is the briny olive salad spread packing oodles of punchy flavor.

Now rather than reaching for slices of bread or hoagie rolls, get yourself a round boule of Italian bread. Slice that sucker in half and layer it up with meats and cheeses. Slather it with olive spread. Wrap it up in some plastic and let it works its magic in the fridge for a bit before diving in. When it's time to serve, simply slice into wedges. Not only can you make the Muffaletta in advance, but you can make multiple sandwiches in one-fell swoop! It's efficient sandwich-making at its finest.

Pack it up for a picnic, serve it poolside, or maybe slice it up for a no-cook summer dinner! You're gonna love it.

Muffaletta

Ingredients

For the olive salad

· ¼ cup green olives, pitted and chopped

· ¼ cup black or kalamata olives, pitted and chopped

· 2 tbsp roasted red peppers, chopped

· 2 tbsp pepperoncini, chopped

· 1 tsp fresh parsley, chopped

· 1 tbsp red wine vinegar

· 1 tbsp olive oil

· ¼ tsp black pepper

For muffaletta

· 1 round Italian bread loaf, 8-9in in diameter

· 3 tbsp mayonnaise

· 4oz mozzarella, sliced thin

· 4oz genoa salami, sliced thin

· 4oz provolone, sliced thin

· 4oz ham or mortadella, sliced thin

For the olive salad… combine all the ingredients in a small bowl. Set aside.

For the muffaletta… Slice the bread loaf in half horizontally. Spread the bottom piece of bread with the mayonnaise. Shingle the mozzarella evenly over the mayonnaise. Repeat with the salami, followed by the provolone, followed by the ham or mortadella. Spoon the olive salad onto the meats. Replace the top half of the bread.

Carefully transfer the loaf to a large sheet of plastic wrap. Wrap the loaf tightly. Place the wrapped sandwich on a large dinner plate in case of any leaks and chill in the fridge for at least one hour.

Using a serrated knife, slice the sandwich into 4 large wedges. Serve cold.

Serves 4

GF Friendly

Gluten Free Friendly!

I make a fresh loaf of GF bread for this recipe. I prefer Let Them Eat Cake’s recipe for GF Focaccia. Prepare half of the recipe and bake in a 8 or 9in cake pan. Before baking, top the dough with a shower of sesame seeds instead of herbs for a more classic look and flavor for this New Orleans sandwich.