Muffuletta Sandwich

Ingredients

• 1.5 cups pitted green olives
• ¾ cup roasted red peppers, jarred
• 4 fillets anchovy fillets
• 3 cloves fresh garlic, peeled
• ½ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 1 loaf round muffuletta roll or 8-inch focaccia bread
• 4 ounces sliced mortadella
• 4 ounces sliced capicola ham
• 4 ounces sliced salami
• 6 ounces sliced provolone cheese
• 4 ounces sliced mozzarella cheese

Instructions

1. 1

   Drain 1.5 cups of pitted green olives in a fine-mesh strainer, pressing gently to remove excess brine. Drain 0.75 cup of roasted red peppers from their jar and let them dry on paper towels. Chop the olives and peppers into 1/4-inch pieces — you want texture, not a paste.

2. 2

   Rinse 4 anchovy fillets under cool water and pat dry, then finely mince them on a cutting board — their salty, umami punch is essential to authentic muffuletta flavor. Peel and mince 3 garlic cloves as fine as you can.

3. 3

   Combine the chopped olives, peppers, minced anchovies, and garlic in a medium bowl. Pour in 0.5 cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and 0.25 teaspoon of crushed red pepper flakes. Stir until everything is well coated and the flavors marry, about 1 minute. Set aside — the olive salad can be made up to 2 days ahead and stored in an airtight container in the fridge.

4. 4

   Slice your muffuletta roll or focaccia loaf horizontally in half with a serrated knife, using a gentle sawing motion so you don't crush the bread. Carefully hollow out about 1/4 inch of soft crumb from both the top and bottom halves using a spoon — this creates room for the relish without making the sandwich soggy or heavy.

5. 5

   Spoon about 1 cup of the olive salad evenly onto the bottom half of the bread, spreading it in a single layer. The olives will release their flavorful oil as you press the sandwich, seasoning every layer.

6. 6

   Layer the cured meats and cheeses directly over the olive salad: arrange 4 ounces of sliced mortadella, then 4 ounces of sliced capicola ham, then 4 ounces of sliced salami. Top the meats with 6 ounces of sliced provolone, then 4 ounces of sliced mozzarella. This combination gives you richness, salt, and creaminess.

7. 7

   Place the top half of the bread onto the cheese layer. Wrap the entire sandwich tightly in aluminum foil, then place it on a cutting board. Put another cutting board or large plate on top and weight it down with heavy cans or books — press for at least 15 minutes at room temperature. This allows the olive oil from the salad to soak into the bread while the cheese begins to soften and meld with the meats.

8. 8

   Remove the weights and unwrap the sandwich carefully — the foil helps keep everything pressed together. Using a sharp serrated knife, slice the sandwich into quarters, cutting from the center outward. Serve at room temperature or wrap each quarter in foil and refrigerate for up to 4 hours, then rewarm gently in a 300°F oven for 10 minutes if desired. The flavors actually deepen as it sits.

Tools you’ll need

• fine-mesh strainer
• paper towels
• cutting board
• chef's knife
• serrated knife
• medium mixing bowl
• spoon
• aluminum foil
• cutting board (second)
• canned goods or weights

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