Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet. Featured in: Trunk Food.

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Name: Muffuletta
Prep time: 30 min
Total time: 30 min
Yield: 0
Cuisine: not set
Ingredients: 1 cup roughly chopped pitted green olives preferably Bella di Cerignola; 1 cup roughly chopped pitted Kalamata olives; 1/2 cup roughly chopped peeled roasted red peppers; 1/3 cup roughly chopped flat-leaf parsley; 1/4 cup celery leaves torn; 3/4 cup thinly sliced celery; 1 clove garlic minced; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon dried oregano; Pinch freshly ground black pepper; One (8 to 9 inches in diameter and 4 inches high); 4 ounces soppressata thinly sliced; 8 ounces provolone cheese sliced; 4 ounces Italian deli ham thinly sliced; 4 ounces mortadella thinly sliced; 4 ounces sweet coppa (cured Italian pork) thinly sliced; 4 ounces hard salami or bresaola thinly sliced

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INGREDIENTS

1 cup roughly chopped pitted green olives ; preferably Bella di Cerignola
1 cup roughly chopped pitted Kalamata olives
1/2 cup roughly chopped peeled roasted red peppers
1/3 cup roughly chopped flat-leaf parsley
1/4 cup celery leaves ; torn
3/4 cup thinly sliced celery
1 clove garlic ; minced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Pinch freshly ground black pepper
One (8 to 9 inches in diameter and 4 inches high)
4 ounces soppressata ; thinly sliced
8 ounces provolone cheese ; sliced
4 ounces Italian deli ham ; thinly sliced
4 ounces mortadella ; thinly sliced
4 ounces sweet coppa (cured Italian pork) ; thinly sliced
4 ounces hard salami or bresaola ; thinly sliced

INSTRUCTIONS

See original recipe: https://cooking.nytimes.com/r...

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NOTES

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Muffuletta

1 cup roughly chopped pitted green olives preferably Bella di Cerignola
1 cup roughly chopped pitted Kalamata olives 
1/2 cup roughly chopped peeled roasted red peppers 
1/3 cup roughly chopped flat-leaf parsley 
1/4 cup celery leaves torn
3/4 cup thinly sliced celery 
1 clove garlic  minced
1/4 cup extra virgin olive oil 
2 tablespoons red wine vinegar 
1/2 teaspoon dried oregano 
  Pinch freshly ground black pepper 
  One (8 to 9 inches in diameter and 4 inches high)  
4 ounces soppressata thinly sliced
8 ounces provolone cheese sliced
4 ounces Italian deli ham thinly sliced
4 ounces mortadella thinly sliced
4 ounces sweet coppa (cured Italian pork) thinly sliced
4 ounces hard salami or bresaola thinly sliced

Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.

Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.

Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.

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Nutrition

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Serving Size: 1 recipe (925g)
Recipe Makes: 1

Calories: 1403
Calories from Fat: 1037 (74%)

Amt Per Serving		% DV

	Total Fat 115.2g	154 %
	Saturated Fat 53.1g	266 %
	Monounsaturated Fat 48.5g
	Polyunsanturated Fat 8.1g
Cholesterol 220mg		68 %
Sodium 3462.9mg		119 %
Potassium 740.7mg		19 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 11.2g
Protein 77.5g		111 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1403

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