Looking to make a truly epic sandwich? Invented in New Orleans by Sicilian immigrants at the turn of the last century, muffuletta is often referred to as the king of all Italian-style sandwiches. This thick, hearty panino is packed with layers of sliced meats and cheeses, including mortadella, capocollo and salami along with provolone and mozzarella. It’s topped with a classic olive salad that truly makes this sandwich memorable. Quick and easy to make, this unique spread adds a punch of flavour and colour. The briny vegetables infused in olive oil bring texture and balance to the heft of the meat and cheese. Hard to find outside of the Big Easy, the round seeded muffuletta bun can be replaced by any large round, flat loaf or even ciabatta or focaccia.

Ingredients

For the sandwich

• 1 large muffuletta-style roll or any large round loaf
• 50 g sliced Genoa salami or thinly sliced salami
• 50 g sliced hot capocollo
• 50 g sliced mortadella
• 50 g sliced provolone cheese
• 100 g thick slices of mozzarella
• 6 tbsp of olive salad

For the salad

• 3/4 cup pitted black and green olives
• 1/2 cup jarred Italian giardiniera
• 1/4 cup chopped roasted red peppers
• 2 tbsp capers
• 1 medium garlic clove, chopped
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar or lemon juice (optional)
• 1 tsp dried oregano
• 1/4 tsp freshly ground black pepper, more to taste
• 1 tbsp fresh Italian parsley

Instruction for the sandwich

Slice the bread in half and open. If the bread is too thick, carve out part of the interior to leave more room for the ingredients and make it easier to eat.

Brush the inner sides of the bread with the oil from the olive salad and let it soak into the bread.

Layer the salami, mortadella and capocollo on the bottom half of the bread. Add another layer of provolone and mozzarella and top the cheeses with a thick layer of olive salad. Place the top half of the bun over the olive salad and press.

Slice into four wedges and serve.

The muffuletta can also be served warm. Pre-heat the oven to 350°F . Place the sandwich on a baking sheet and toast in the oven for about 5 or 10 minutes, until warm or until the mozzarella starts melting.

Instructions for the olive salad

Drain the olives, giardiniera, roasted peppers and capers. Place the drained ingredients in a food processor along with the garlic, oregano, parsley, pepper, lemon juice and olive oil. Pulse ingredients until coarsely chopped. Transfer mixture to a container or a glass jar, topping it with olive oil from the bowl. Refrigerate until ready to use.