Monday, February 27, 2017

Serious Eats: Muffuletta

It's that time of year again!  Time for lots and lots of gluttony in anticipation of Lent.  Except I don't celebrate Lent.  So there's no future of abstaining from something delicious for me.  But that doesn't stop me from celebrating Fat Tuesday in all its glory.  And this year I decided to go with a beautiful muffuletta sandwich.  Now, I did not bake the roll all myself, but the olive salad is from scratch, and I picked out the most beautiful meats to adorn this lovely beast.  And it was....too much for a mere mortal.  You'll need a couple of friends to help you finish this off.

Adapted from Serious Eats

1 large round Italian sesame seed roll
¼ pound thinly sliced soppressata
¼ pound thinly sliced mortadella with pistachios
¼ pound thinly sliced coppa
4 slices mozzarella
4 slices smoked provolone
Olive Salad

Split muffuletta roll in half and spread each cut surface generously with olive salad, making sure to include the juices when spreading. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of coppa, half of mozzarella, and half of provolone. Repeat layers with remaining meat and cheese. Close sandwich and press down gently to compress. For best flavor, wrap tightly in paper or plastic and let rest for 1 hour before serving. Cut into triangular wedges to serve.

Makes 1 to 4 servings

Olive Salad
¾ cup pitted mixed oil-packed olives
2 tablespoons capers
¼ cup chopped roasted red peppers
2 tablespoons parsley leaves
½ cup giardiniera (Italian-style pickled vegetable salad)
1 medium garlic clove, minced (about 1 teaspoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil

Combine olives, capers, peppers, parsley, giardiniera, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than ½-inch remain. Transfer to a bowl. Add vinegar and olive oil and stir to combine. For best results, let olive salad rest overnight.

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