Muffuletta

Instructions

1. 1

   Prepare the Olive Salad

   • In a medium bowl, combine the chopped green olives, Kalamata olives, giardiniera, celery, garlic, capers, parsley, oregano, and red pepper flakes.
   • Pour in the red wine vinegar and extra virgin olive oil. Stir thoroughly to combine.
   • Cover the bowl and let the salad marinate for at least 30 minutes at room temperature. For the best flavor, prepare it a day ahead and refrigerate overnight.
2. 2

   Prepare the Bread

   • Slice the muffuletta loaf in half horizontally using a serrated bread knife.
   • Scoop out about 1-inch of the soft interior bread from both the top and bottom halves. This creates a cavity for the filling and prevents the sandwich from becoming soggy.
3. 3

   Assemble the Sandwich

   • Spoon about half of the olive salad, including some of the oil, onto the bottom half of the bread. Spread it evenly to the edges.
   • Layer the meats and cheese over the olive salad in the following order: Genoa salami, mortadella, capicola, and provolone cheese.
   • Spoon the remaining olive salad and its oil over the provolone cheese.
   • Place the top half of the bread on top to complete the sandwich.
4. 4

   Wrap and Press

   • Wrap the entire sandwich tightly in plastic wrap or aluminum foil.
   • Place it on a cutting board or baking sheet and put something heavy on top, like a cast-iron skillet, a few large cans, or a heavy book.
   • Let the sandwich press for at least 1 hour, or up to 3 hours, in the refrigerator. This crucial step melds the flavors and allows the bread to absorb the delicious juices from the olive salad.
5. 5

   Slice and Serve

   • After pressing, unwrap the sandwich.
   • Using a sharp serrated knife, cut the muffuletta into four equal wedges.
   • Serve at room temperature for the best taste and texture.