Muffuletta Sandwich

Muffulettas are a classic New Orleans sandwich that pack so much flavour and highlights your favourite deli meats! This is personally one of my favourite sandwiches, because I love anything to do with with pickled veg, and olives! The olive salad combines all the best condiments and truly brings all the flavour to the sandwich!

Yield: 4 large sandwiches

Author: Kirsten Deneka

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Muffuletta

Prep time: 25 MinCook time: 30 MinInactive time: 1 H & 25 MTotal time: 2 H & 20 M

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Ingredients

Bread:

• 1 cup warm water
• 2 1/4 tsp yeast
• 3 tbsp salted butter (softened)
• 3 cups bread flour (~380 g)
• 1 1/2 tsp salt
• 1 egg (for egg wash)
• 3 tbsp sesame seeds
• Flakey salt (optional)

Olive salad:

• 1 cup kalamata olives (pitted)
• 1 cup castelvetrano olives (pitted)
• 2/3 cup of Giardiniera (homemade or store-bought)
• 4 pepperoncinis
• 2 small roasted red peppers
• 5 basil leaves, finely chopped
• Small bunch of parsley (~ 2 tbsp), finely chopped
• 1 tsp dried oregano
• 2 tbsp pickled onions (finely chopped)
• 10-15 capers
• 2-3 sundried tomatoes
• 2 tbsp red wine vinegar

Meats/Cheeses:

• 6 slices ham
• 20 slices genoa salami
• 11 slices provolone
• Fresh mozzarella, sliced (~227 g)
• 16 slices Mortadella
• 6 slices of prosciutto

Garlic oil:

• 3/4 - 1 cup extra virgin olive oil
• 3 garlic cloves

Instructions

For the bread:

1. Combine warm water, yeast, sugar and softened butter in a measuring glass. Allow to sit for 5 minutes for the yeast to bloom.
2. In a large bowl, combine flour and salt.
3. When the yeast is bloomed, add the yeast mixture to the flour and stir until it becomes a shaggy dough.
4. Transfer dough to a work surface, and knead for about 10 minutes or until it becomes a smooth dough.
5. Add dough to a greased bowl and cover with a kitchen towel and allow to rise for 1 hour or until doubled in size.
6. Roll out lightly to your desired size, mine was 12 inches in diameter. Add dough to a parchment-lined baking sheet. Then, to make your egg wash, whisk your egg in a bowl, and add 1 tbsp water. Then, brush on the dough. Sprinkle sesame seeds to cover the top.
7. Let rest at room temperature for 20-30 minutes to rise once more. Meanwhile, preheat your oven to 425 F. Bake for 10 minutes at 425F, then reduce the temperature to 350F and bake for an additional 20 minutes.
8. Allow to cool slightly before slicing open.

For the olive salad:

1. Add all ingredients to a food processor and pulse until desired texture. Set aside in the fridge until ready to use.

To assemble:

1. When ready to assemble the sandwich, combine the olive oil and grated garlic in a bowl. Then brush both insides of the bread until fully coated.
2. Broil for 2-3 minutes or until lightly golden brown.
3. Add the olive salad evenly between the two halves of bread. Then, layer the ham, genoa salami, provolone, fresh mozzarella, mortadella, prosciutto and then top with the top bun.
4. For best results, wrap the muffaletta tightly in plastic wrap, and rest in the fridge, with a heavy pan on top to compress it. But, it is perfectly fine to eat right away, the bread will just be a little drier because it didn't have time to absorb the oil/vinegars in the olive salad.
5. When ready to eat, slice into 4 large sandwiches (or 9 smaller ones) and enjoy!

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Winco Winware Stainless Steel Dough Scraper with Plastic Handle

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