Authentic New Orleans Muffuletta Sandwich

Name: Authentic New Orleans Muffuletta Sandwich
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6
Ingredients: 125 g mortadella; 125 g sweet or mild salami; 125 g prosciutto cotto; 150 g provolone sliced; 1 large, round white loaf; 100 g cauliflower, cut into small florets; 100 g green olives pitted; 100 g black olives, pitted; 100 g roasted red peppers from a jar, drained; 1 carrot cut into thin matchsticks; 1 celery stick thinly sliced; 1 small green chilli thinly sliced; 2 garlic clove, minced; 2 tbsp chopped flat-leaf parsley; 1 tbsp capers, drained; 100 ml white wine vinegar; 1 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil; 1 tbsp Caster sugar (for buttercream); 1/2 tsp black peppercorns; 1/2 tsp fennel seeds

Experience the bold, zesty flavors of New Orleans with this classic Muffuletta sandwich. Layers of premium Italian meats and provolone are topped with a signature homemade olive salad, then pressed to perfection for the ultimate picnic or party meal.

Servings6 Portions

Prep Time35 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

mortadella
125 g
sweet or mild salami
125 g
prosciutto cotto
125 g
provolone sliced
150 g
large, round white loaf
1
cauliflower, cut into small florets
100 g
green olives pitted
100 g
black olives, pitted
100 g
roasted red peppers from a jar, drained
100 g
carrot cut into thin matchsticks
1
celery stick thinly sliced
1
small green chilli thinly sliced
1
garlic clove, minced
2
chopped flat-leaf parsley
2 tbsp
capers, drained
1 tbsp
white wine vinegar
100 ml
red wine vinegar
1 tbsp
extra-virgin olive oil
2 tbsp
Caster sugar (for buttercream)
1 tbsp
black peppercorns
0.5 tsp
fennel seeds
0.5 tsp

Step-by-Step Instructions

Prepare the giardiniera: In a small saucepan, combine the white wine vinegar, 100ml water, caster sugar, and 1.5 tsp salt. Bring to a simmer until the sugar and salt have completely dissolved. Place the carrots, celery, cauliflower, sliced chili, and sliced garlic into a heatproof jar or bowl. Add the peppercorns and fennel seeds, then pour the hot vinegar mixture over the vegetables. Allow to cool completely, then top with olive oil. Chill in the refrigerator for at least 1 hour or overnight.

Make the olive salad: Take 75g of your prepared giardiniera and place it in a food processor along with the green and black olives, roasted red peppers, capers, chopped garlic, and parsley. Pulse until the mixture is finely chopped but still retains some texture. Transfer to a bowl and stir in the extra-virgin olive oil, red wine vinegar, and 1 tbsp of the giardiniera pickling liquid. Season with black pepper and chill for 30 minutes.

Prepare the bread: Slice the large white loaf in half horizontally. If the bread has a very thick or fluffy center, pull out a small amount of the crumb to make more room for the filling. Brush the cut sides of both halves with a little olive oil, then spoon the olive salad generously over both sides, ensuring the flavorful juices soak into the bread.