Muffuletta

Name: Muffuletta
Ingredients: 1 cup roughly chopped pitted green olives, preferably Bella di Cerignola; 1 cup roughly chopped pitted Kalamata olives; 1/2 cup roughly chopped peeled roasted red peppers; 13 cup roughly chopped flat-leaf parsley; 1/4 cup celery leaves, torn; 3/4 cup thinly sliced celery; 1 clove garlic, minced; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon dried oregano; Pinch freshly ground black pepper; One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread; 4 ounces soppressata, thinly sliced; 8 ounces provolone cheese, sliced; 4 ounces Italian deli ham, thinly sliced; 4 ounces mortadella, thinly sliced; 4 ounces sweet coppa (cured Italian pork), thinly sliced; 4 ounces hard salami or bresaola, thinly sliced

18 ingredients

10 steps

Ingredients

1 cup roughly chopped pitted green olives, preferably Bella di Cerignola
1 cup roughly chopped pitted Kalamata olives
1/2 cup roughly chopped peeled roasted red peppers
13 cup roughly chopped flat-leaf parsley
1/4 cup celery leaves, torn
3/4 cup thinly sliced celery
1 clove garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Pinch freshly ground black pepper
One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread
4 ounces soppressata, thinly sliced
8 ounces provolone cheese, sliced
4 ounces Italian deli ham, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces sweet coppa (cured Italian pork), thinly sliced
4 ounces hard salami or bresaola, thinly sliced

Directions

1

Make the olive salad by combining all ingredients in a large bowl.
2

Set aside to marinate.
3

Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece.
4

Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust.
5

Spread half of the olive salad on the bottom piece.
6

Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
7

Spread the remaining olive salad on the last layer of meat and top with the hollowed bread.
8

Press down lightly and let sit at least 10 minutes.
9

To serve, slice into 6 or 8 wedges.
10

It will keep for several hours in the refrigerator wrapped in plastic.