The Ultimate NOLA Muffuletta

By á-114543

No need to travel to New Orleans to get an amazing NOLA muffuletta sandwich! Don't skimp on the bread - it is what makes the sandwich (along with the amazing spreads).

Ingredients

• 3/4 cup pitted, drained, Kalamata olives
• 3/4 cup drained, pimento-stuffed green olives
• 1 1/2 cups giardiniera salad (jarred pickled cauliflower, carrots, onions, peppers; drained; pepper seeds and stems removed)
• 2 anchovy fillets, in oil
• 2 cloves garlic, peeled and trimmed
• 3 tablespoons brined capers, drained
• 1/2 roasted pepper, drained well and finely diced into 1/4 inch pieces
• 2 teaspoons dried oregano
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons soy sauce
• 1/4 cup mayonnaise
• 30 raspberries
• 16 peppadew peppers (drained well)
• 1/2-3/4 lb mixed Italian sliced deli meats— mortadella, ham, capicola, salame, spicy or sweet soppressata
• 1/4 lb sliced provolone

Preparation

Step 1

Combine the first seven ingredients in a food processor. Pulse until roughly chopped. Spoon the chopped mixture into a larger bowl and add the roasted peppers, oregano, vinegar, olive oil and soy sauce. Toss to combine and set aside.

Combine mayonnaise, raspberries, peppadew peppers, and 8 good shakes of your favorite hot sauce into a small food processor until there are no large bits. Adjust spice to taste.

A classic muffuletta uses a round, 9-10 inch ciabatta. You can use individual rolls, too. The bread should be able to absorb the juices and support the meats. Split the bread in half and spread a generous amount of the olive salad on the bottom half of the bread. Place the meats and cheese evenly over the olive salad. Spread a generous amount of the sauce on the top half of the bread, and place over the final meat layer. You have yourself a muffuletta!