Muffuletta Sandwich

The iconic New Orleans round sesame loaf stacked with Italian meats, cheeses, and tangy olive salad.

Ingredients

• 1 cup pitted green olives, chopped
• 1 cup pitted Kalamata or black olives, chopped
• 1/2 cup roasted red peppers, chopped
• 1/4 cup chopped pickled cauliflower and carrot (giardiniera)
• 2 tablespoons capers, drained
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 large round Italian sesame loaf (muffuletta bread)
• 1/4 pound thinly sliced Genoa salami
• 1/4 pound thinly sliced mortadella
• 1/4 pound thinly sliced capicola or ham
• 1/4 pound sliced provolone cheese
• 1/4 pound sliced mozzarella or Swiss cheese

Directions

1. Make the olive salad: combine the green and black olives, roasted peppers, giardiniera, capers, garlic, oregano, olive oil, and vinegar. Cover and marinate at least 1 hour, preferably overnight.
2. Slice the round loaf in half horizontally and scoop out a little of the soft interior.
3. Spread a generous layer of olive salad with its oil on both cut sides of the bread.
4. Layer the salami, mortadella, capicola, provolone, and mozzarella on the bottom half.
5. Top with more olive salad and the top of the loaf. Press down firmly.
6. Wrap tightly and let sit 30 minutes so the flavors meld, then cut into quarters to serve.

Notes

Emeril Lagasse’s version of the New Orleans muffuletta, built around his signature olive salad.