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Muffuletta sandwich

Next level muffuletta sandwich cut into slices

Muffuletta sandwich

Name: Muffuletta sandwich
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6
Ingredients: 100ml white wine vinegar; 1 tbsp caster sugar; 1 carrot cut into thin matchsticks; 1 celery stick thinly sliced; 100g cauliflower cut into small florets; 1 small green chilli thinly sliced; 1 garlic clove thinly sliced; ½ tsp black peppercorns; ½ tsp fennel seeds; 2 tbsp extra virgin olive oil; 100g green olives pitted; 100g black olives pitted; 100g roasted red peppers from a jar, drained; 1 tbsp capers drained; 1 garlic clove roughly chopped; 2 tbsp chopped flat-leaf parsley; 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 large, round white loaf (such as a muffuletta-style loaf, soft focaccia or round cob); 2 tbsp extra virgin olive oil; 125g mortadella; 125g sweet or mild salami; 125g prosciutto cotto; 150g provolone sliced

Barney Desmazery

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Serves 6

More effort

Prep: 35 mins

Cook: 5 mins

plus cooling, 1 hr chilling and 1 hr resting

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Perfect the Italian-American picnic sandwich. You can use shop-bought giardiniera (the veg condiment), but making it yourself brings it to a new level

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Ingredients

Nutrition

Units:

MetricUS

For the giardiniera (makes 1 jar)

100ml white wine vinegar
1 tbsp caster sugar
1 carrot

cut into thin matchsticks
1 celery stick

thinly sliced
100g cauliflower

cut into small florets
1 small green chilli

thinly sliced
1 garlic clove

thinly sliced
½ tsp black peppercorns
½ tsp fennel seeds
2 tbsp extra virgin olive oil

For the olive salad

100g green olives

pitted
100g black olives

pitted
100g roasted red peppers

from a jar, drained
1 tbsp capers

drained
1 garlic clove

roughly chopped
2 tbsp chopped flat-leaf parsley
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar

For the sandwich

1 large, round white loaf

(such as a muffuletta-style loaf, soft focaccia or round cob)
2 tbsp extra virgin olive oil
125g mortadella
125g sweet or mild salami
125g prosciutto cotto
150g provolone

sliced

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Nutrition: Per serving

kcal782
fat48g
saturates15g
carbs54g
sugars4g
fibre4g
protein31g
salt5.03g

Method

step 1

To make the giardiniera, pour the vinegar and 100ml water into a small saucepan. Stir in the sugar and 1½ tsp salt. Bring to a simmer and bubble until the salt and sugar are dissolved. Put the carrots, celery, cauliflower, chilli and garlic in a clean small jar or heatproof bowl, scatter in the peppercorns and fennel seeds, then pour over the hot liquid. Cool fully, then pour over the olive oil. Chill for at least 1 hr, or overnight.
step 2

For the olive salad, blitz 75g of the giardiniera, all the olives, the roasted red peppers, capers, garlic and parsley in a food processor until finely chopped but still textured. Scrape into a bowl. Stir in the olive oil, vinegar and 1 tbsp of the giardiniera liquor, then season with black pepper. Chill for 30 mins or overnight.
step 3

Slice the loaf in half through the middle. If it has a very thick, fluffy crumb, pull out a little to make room for the filling. Brush the cut sides with the oil, then spoon the olive salad over both halves so the juices soak into the bread.
step 4

Layer the mortadella over the base, followed by the salami, then prosciutto. Arrange the provolone over the top. Close the loaf with the top half and press down firmly. Wrap tightly in baking parchment, then set a tray or board on top and weigh it down with a couple of tins. Leave for 1 hr at room temperature before slicing and serving.

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