Originating in New Orleans with a nod to Italian cuisine, the muffuletta is a sandwich that's always worth the wait. You'll need at least a day for prep, but the longer you wait, the more flavorful it is.
Ingredients
1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese
Instructions
1Make the paste, then chill
2In a large bowl, combine the first 14 ingredients. Cover the bowl and pop it in the fridge overnight, or for at least eight hours.
3Assemble the sandwiches, then chill again
4Cut the bread in half horizontally, then carefully hollow out the top and bottom, leaving a 1-inch shell. (You can discard the removed bread or save it for another use, like homemade bread crumbs.) Spoon half the olive mixture over the bottom half of the bread, then layer on the meats and cheeses. Top this with the remaining olive mixture, replace the bread top and wrap tightly. Chill in the fridge for at least three hours or overnight. Cut into eight wedges, and enjoy.
