Muffaletta Sandwich
Muffaletta is a classic sandwich from New Orleans that's a portable feast made with meat, cheese, olive salad and your best bread.
Ingredients
Focaccia
- 1 ¾ cup flour
- 1 tsp salt
- 1 ¼ tsp active dry yeast
- ½ cup warm water
- ¼ cup olive oil (plus more for drizzling)
Olive Salad
- ¼ cup giardiniera
- ¼ cup green olives
- ¼ cup black olives
- 1 TB capers
- 1 small shallot
- 1 clove of garlic
Meat and Cheese
- 1 oz Provolone
- 1 oz dry salami
- 1 oz mortadella
- 1 oz ham
- 1 oz capicola
Instructions
Focaccia
- With the water in the bowl of a stand mixer, sprinkle in the yeast on top and let stand until foamy; about five minutes.
- Add remaining ingredients and, using the hook attachment, stir for about five minutes until you have a smooth and slightly tacky dough. Form into a ball. Leave it in the bowl, cover with a towel or loosely fit plastic and let it rise for one hour.
- Preheat oven to 425℉.
- Punch down dough and place in an 8”x8” pan or casserole dish prepared with olive oil. Cover and let rise for another 30 minutes.
- When it’s ready to bake, make dents in the dough by gently poking it with your fingers.
- Drizzle with olive oil.
- Bake for 20 to 25 minutes. (It shouldn’t brown too much; the internal temperature should be 200℉.)
Olive Salad
- Place shallot and garlic in the bowl of a food processor. Pulse for 10 seconds.
- Add olives and giardinara to the food processor and pulse for about 15 seconds.
Assembly
- Cut bread in half and set aside one half. Slice one half down the middle so you have two slices of bread for a sandwich.
- Spread olive salad on one side of bread, then generously layer with provolone and meats. Smash it all together and serve.