This isn’t just some spin on an Italian Cold Cut, the Muffuletta is THE sandwich of the French Quarter of New Orleans, a decadent concoction of olive spread and assorted meats and cheeses, on the truly unique sesame bread. If you are ever in New Orleans, swing by Central Grocery to try the iconic original, you won’t regret it. But if you don’t see a trip to the Big Easy anytime in the near future, I think my take is pretty darn good (with the exception of the missing sesame bread, I don’t feel like slaving away to bake that from scratch).

Ingredients

• Olive Spread
  • 1 cup green olives, with pimento center
  • 1 cup kalamata olives, pitted
  • 1 cup Giardiniera, drained (Italian pickled vegetable salad)
  • ¼ cup roasted red bell peppers
  • 2 Tbs dried parsley
  • 2 cloves garlic
  • 1.5 tsp black pepper
  • 1 shallot
  • 7 Tbs celery
  • ¼ cup olive oil
  • 2 Tbs red wine vinegar
  • 1 tsp dried oregano
• Sandwich
  • 2 large round loafs of bread (Italian if you can’t find sesame bread in your area); for the gluten sensitive among us, use GF Schar Ciabatta rolls
  • ¼ lb Sweet Soppressata
  • ¼ lb Mortadella
  • ¼ lb Capicola
  • ¼ lb Genoa Salami
  • ½ lb Provolone Cheese
  • ¼ lb Mozzarella (sliced thin)
  • ¼ lb ham
  • ¼ lb prosciutto

Instructions

1. Combine all olive spread ingredients in food processor, can let sit overnight to intensify flavor. Can also freeze for later use!
2. After cutting bread, apply healthy spreads of olive mixture to both pieces. Alternate meats and cheeses as you layer them. I personally recommend:
   • Top Piece of Bread, with olive salad
   • Provolone
   • Prosciutto
   • Sweet Soppressata
   • Mortadella
   • Mozzarella
   • Capicola
   • Genoa Salami
   • Ham
   • Bottom Piece of Bread, with olive salad
3. Press the sandwich down, slice into quarters.

Yield: 8 servings