Ingredients: |
Ingredients: 1 sheet pan focaccia (see note)
6 tablespoons finely chopped castelvetrano olives (or other green olives)
6 tablespoons finely chopped oil-cured black olives (or other black olives)
6 tablespoons finely chopped roasted bell peppers
3 stalks celery, roughly chopped, plus any leaves that might be attached
3 tablespoons drained capers
3/4 cup flat-leaf parsley, roughly chopped
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons dried oregano
Kosher salt, to taste
1 pound sliced capicola
1 pound sliced soppressata
1 pound sliced mortadella
1 pound sliced provolone
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Directions: |
Directions:Make the olive spread. Combine the olives, roasted peppers, celery, capers, parsley, olive oil, vinegar, and oregano in a bowl. Season with salt to taste.
Build the muffaletta. Cut the focaccia in half (so you have two 9 x 13 pieces). Now halve each piece horizontally—a big serrated knife and a slow, sawing motion works best here. Flip the 4 pieces over, so the fluffy interior is facing up. Spread the olive mixture evenly over each. On 1 bottom piece, layer half the meat and cheese in this order: capicola, soppressata, mortadella, provolone. Repeat with the other bottom piece. Cap both with the remaining 2 pieces.
Wrap each sandwich tightly in plastic or foil. Place onto a sheet pan and top with another sheet pan. Load up the top sheet pan with some cans or jars. Weigh down for at least 1 hour (at room temperature) or up to 12 hours (in the fridge).
When ready to serve, cut each half into 8 to 16 pieces (so, 16 to 32 total) and arrange together to reflect the original, slab focaccia shape. |
This recipe for Muffulettas is from