The BA Muffuletta
A classic New Orleans-style Italian sandwich loaded with cured meats, cheeses, and a zesty olive salad. This hefty muffuletta features layers of salami, capocollo, provolone, mozzarella, mortadella, and prosciutto on ciabatta bread with a flavorful Mediterranean olive and pepper spread.
Ingredients
- •5 whole oil-packed Calabrian chiles
- •1 whole shallot
- •2 cloves garlic
- •1 cup Castelvetrano or green Cerignola olives
- •¾ cup Picholine or Spanish olives
- •½ cup piquillo peppers
- •⅓ cup olive oil
- •3 tablespoons capers
- •3 tablespoons red wine vinegar
- •1 tablespoon oregano
- •to taste Kosher salt and pepper
- •1 loaf ciabatta bread
- •¼ pound Genoa salami
- •¼ pound hot capocollo
- •¼ pound provolone cheese
- •½ pound mozzarella
- •¼ pound mortadella
- •¼ pound prosciutto
Cooking Instructions
- 1.
Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
10 min
- 2.
Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1-3 hours before cutting into wedges to serve.
180 min
- 3.
Olive salad can be made 1 day ahead. Cover and chill.