The muffuletta sandwich. An amazing Italian recipe!
For the olive salad
- 125 mL (1/2 cup) chopped pimiento-stuffed green olives
- 125 mL (1/2 cup) chopped Italian-style marinated vegetables (giardiniera, or Calabrese antipasto)
- 60 mL (1/4 cup) chopped pitted oil-packed black (Kalamata) olives
- 60 mL (1/4 cup) olive oil
- 30 mL (2 tbsp) red wine vinegar
- 60 mL (1/4 cup) chopped oil-packed roasted red peppers
- 60 mL (1/4 cup) minced flat-leaf parsley
- 30 mL (2 tbsp) capers
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 mL (1/2 tsp) dried oregano
- 1 mL (1/4 tsp) red pepper flakes (omit if using antipasto calabrese)
- 1 ciabatta loaf, medium-sized (about 22 cm in diameter), or another type of soft-crusted white loaf bread
- 1 package (160 g) Swiss cheese slices
- 110 g capicollo (mild or hot)
- 1 package (200 g) mozzarella cheese slices
- 110 g mortadella
- 110 g sliced dry Italian salami (such as Soppressata or Genoa)
- In a mixing bowl, combine all the olive salad ingredients. Transfer to an airtight container and let the salad rest for at least an hour, or refrigerate overnight.
- To assemble, slice the loaf in half. Spread half the olive salad over each half, pressing the salad onto the bread with the back of a spoon.
- Over the bottom half, create layers of meats and cheeses, slightly overlapping the slices to fully cover the surface of the bread at each layer. Cover with the top half of the bread, then wrap the sandwich tightly in plastic wrap.
- Let the sandwich sit at room temperature for 1 to 2 hours, turning it over halfway.
- To serve, unwrap the sandwich and cut it into slices. The sandwich can also be refrigerated overnight. Return to room temperature an hour before serving.