There is nothing better than a real deal New Orleans style Muffuletta Sandwich. This is one of those sandwiches that gets better when you let it marinade before eating, if you can wait that long - which is impossible. This makes this the best picnic, camping make-ahead recipe and Super Bowl grub Ever!
|SUPER BOWL FOODIE LOVE!|
¾ cup pitted mixed oil-packed olives
1 tablespoon capers
½ cup chopped roasted red peppers
2 tablespoons parsley leaves
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
1 large muffuletta-style roll
½ pound thinly sliced mortadella
½ pound thinly sliced capicola
½ pound thinly sliced provolone cheese
COOKING MUSIC SELECTION: Arlo Guthrie - City of New Orleans
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.
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 capicola, and half of provolone.
Repeat layers with remaining meat and cheese as tall as you like. Close sandwiches and press down gently to compress. For best flavor, wrap tightly in paper or plastic and let rest for 1 hour before serving. OUTSTANDING! Enjoy!