The muffuletta's syncretism is what the best foods are made of. Though a blend of Italian and Creole flavors, this sandwich emerges as uniquely New Orleans.
2cupsgiardiniera, drained(Italian pickled vegetables. Look for a glass jar in the olive aisle)
1cuppimento stuffed green olives
1/2cupblack olives(Kalamata is a bit too strong for us, we tend to go for something milder)
1small shallot, minced
2tbscapers, rinsed(They're way too salty otherwise)
1/4cupolive oil
1tbsred wine vinegar
1/2tspdried oregano
1/4tspdried thyme
1/4tspcelery seed
1/4tspred pepper flakes
3tbsfresh parsley, minced
Sandwich
1round loaf of bread, about 7 inches in diameter(The perfect bread is tough to find. You want something that's not too crusty on the outside, but not too soft on the inside.)
4ozprovolone
4ozmozzarella
4ozsalami
4ozmortadella(Can sub for deli ham)
Instructions
Olive Salad
In a food processor, pulse the giardiniera, green olives, black olives, shallot, and capers until everything is coarsely chopped and evenly combined.
Whisk together olive oil, vinegar, oregano, thyme, celery seed, and red pepper flakes. Pour over the olive mixture and toss to coat. Add the parsley and toss to evenly distribute.
Let rest before use. If you're in a hurry, 30 minutes at room temperature will do. If you can wait longer, cover and refrigerate overnight. It can keep in the fridge up to a week.
Sandwich
Cut the loaf in half horizontally.
Spread the olive mix on each half of the bread. Add salt, pepper, and extra olive oil if desired. Layer on the meats and cheese onto each half.
Wrap each half in plastic and weigh down with a baking sheet. You want the bread to have a chance to absorb the olive salad's flavors. These can sit out for about 30 minutes, or can be refrigerated for up to 24 hours. Refrigeration would also help soften a particularly crusty bread.
Combine the sandwich halves, then slice vertically to share. One sandwich is generally good for four people, but can be split further as desired.