Muffaletta

Name: Muffaletta
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup pimento stuffed green olives; 1 cup black olives; 1 cup gardiniera (mixed pickled vegetables); 2 cherry peppers, deseeded and sliced; 1 cup celery, finely diced; 1 cup olive oil; 1 lemon juiced; 1/2 parsley, minced; 2 cloves garlic, minced; 2 tsp oregano; 2 tsp black pepper; 1 lb hot cappacola ham; 1 lb Genoa salami; 1 lb provolone; 2 boules (or 12 rolls)

Lance Wilson @lance_wilson

Nyack, NY

This sandwich is very close to the one made at the famous central grocery in NOLA. It's a touch crunchier due to the celery and little spicier from the cherry peppers than central grocery. It's based on a friend's family recipe that I've slightly modified to my liking. Serving it on a flat sesame boule is traditional, but I also like to make them with individual Portuguese rolls and wrap them in plastic wrap, ready to take wherever.

Lance Wilson @lance_wilson

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Ingredients

12 servings

1 cuppimento stuffed green olives
1 cupblack olives
1 cupgardiniera (mixed pickled vegetables)
2cherry peppers, deseeded and sliced
1 cupcelery, finely diced
1 cupolive oil
1lemon juiced
1/2parsley, minced
2 clovesgarlic, minced
2 tsporegano
2 tspblack pepper
1 lbhot cappacola ham
1 lbGenoa salami
1 lbprovolone
2boules (or 12 rolls)

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Steps

1

Add the olives, gardiniera, and cherry peppers to a food processor.
2

Pulse until the mixture is light crumbs. Don't over process or it will turn into a paste.
3

Add the celery, oil, lemon juice, parsley, and spices. Toss with a spatula and place in the fridge for 30 minutes.
4

Slice the 2 boules or rolls in half. Layer the cheese first.
5

Layer the Genoa salami second
6

Finally layer the coppa.
7

Spoon the olive salad over the cold cuts and place the top bread on. Wrap the sandwich in plastic wrap and place in the fridge for 30 min or until ready to eat.
8

Slice the boule into sandwiches, or serve the roll muffulettas as is.