This flavor-packed sandwich is the size of a hubcap! While every restaurant in New Orleans makes theirs differently, we’ve tried to base our recipe on the legendary Central Grocery muffuletta.
- 1 cup pitted green olives
- ¼ cup chopped roasted red peppers
- ½ cup chopped giardiniera
- 2 tablespoons finely minced parsley leaves
- 1 tablespoon finely minced capers
- 1 large clove garlic finely minced
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 10- inch muffuletta or focaccia roll
- ⅓ pound sweet or spicy sopressata
- ⅓ pound capicola
- ⅓ pound mortadella
- ⅓ pound provolone cheese
- Add green olives, red peppers, and giardiniera to a food processor, and pulse for 1-second intervals, about 6 times, until all pieces are about ¼ inch. Transfer to a medium bowl, and mix in minced parsley, capers, and garlic. Add vinegar and olive oil and stir until evenly combined into a spread. Cover, and refrigerate for 2 to 8 hours.
- Use a serrated knife to cut the muffuletta roll in half as you would an English muffin. Give the olive spread a quick stir to incorporate all the vinegar and oil, and spread half on each piece of bread.
- On the bottom half of the bread, layer half the sopressata, half the capicola, half the mortadella, and half the provolone. Repeat the layers, then top with the other spread-slathered piece of bread. Press down firmly, cut into quarters, and serve.
* If you want to derivate from the traditional cheese for this recipe, here are some suggestions for alternate cheeses, all pulled from the 75 award-winning cheeses described within our Best Cheeses 2014 issue.
- Caseificio Di Nucci Caciocavallo Stagionato in Cantina di Pietra
- Sartori Limited Edition Pastorale Blend
- Gold Creek Farms Smoked Cheddar
- Widmer’s Cheese Cellars Washed-Rind Brick