Muffuletta

What is muffuletta? The muffuletta sandwich is believed to have originated in New Orleans, potentially created by Italian immigrants. A muffuletta is a large, round, sesame-topped loaf that is filled with cured meats, cheeses, and a distinctive olive salad which is a key component of the muffuletta's unique flavour.

1 cup Delizia Garlic Stuffed Gordal Olives, coarsely chopped

1 cup Delizia Stuffed with Garlic and Red Chile Gordal Olives, coarsely chopped

½ cup Dumet Black Hojiblanca Olives, coarsely chopped

¼ cup roughly chopped pickled cauliflower florets

2 tbsp Torremar capers, drained

1 tbsp celery, chopped

1 tbsp carrot, chopped

½ cup red bell peppers, chopped

¼ cup Divina marinated cocktail onions

½ tsp celery seed

1 tsp dried oregano

1 tsp dried basil

½ tsp ground black pepper

¼ cup Olive the Best Oregano White Balsamic Vinegar

½ cup Olive the Best Basil Infused Olive Oil

2 1 lb loaves crusty Italian bread

8 oz Genoa salami, thinly sliced

8 oz cooked ham, thinly sliced

8 oz Mortadella, sliced

8 oz mozzarella cheese, sliced

8 oz provolone cheese, sliced

To make the olive condiment:

In a medium bowl, combine the two types of Gordal olives, black olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar and basil olive oil.

Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover the contents. Cover jar or container and refrigerate at least overnight.

To Make Sandwiches:

Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. (Use excess bread for making croutons - https://www.olivethebest.ca/recipes/wild-mushroom-sage-croutons/)

Spread each piece of bread with equal amounts olive salad, including oil. Layer bottom half of each loaf with 1/2 salami, ham, mortadella, mozzarella and provolone. Place top half of each loaf on top and cut sandwich into quarters.

Serve immediately or wrap tightly and refrigerate for a few hours. This will allow for the flavours to mingle and the olive salad to soak into the bread.

Serves 8-10

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