The Muffaletta Sandwich Is Perfect for This Super Bowl

—Not On Website, Sandwiches

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Ingredients

A rounded loaf of bread (semolina, sour dough, basic Italian, seeded or not)

¼ lb. salami sliced

¼ lb. mortadella (or bologna) sliced

¼ lb. capicola (or ham) sliced

⅛ lb. provolone cheese sliced

⅛ lb. Swiss cheese sliced

1 cup olive salad (or to taste) + oil from the jar

1 cup green olives with Pimentos, sliced

1 cup black olives, pitted and sliced

1 cup Gardiniera (pickled cauliflower, carrots, celery, pepperoncino)*

1 Tbsp. capers, chopped

4 garlic cloves, minced

2 Tbsp. Italian parsley, chopped

2 tsp. dried oregano

1 tsp. crushed red pepper flakes

1/2 cup Roasted red peppers

1 cup Extra Virgin Olive Oil

3 Tbsp. red wine vinegar

Directions

Assembly:

Slice the bread horizontally into even halves

Drizzle olive oil from the olive salad over interior of both halves of the bread

Layer first the meats then the cheeses over the bottom half of the bread

Spread the olive salad evenly over the meats and cheeses

Top the sandwich with the remaining half of bread

Seal the sandwich in plastic wrap and weight with books or anything that applies gentle pressure. This can be done in the refrigerator overnight or on the counter for an hour.

Remove from plastic, slice into four even pieces; serve one piece per person.

Mix all the ingredients in a bowl or jar, cover or seal and allow to marinate for at least 24 hours before using.

*Giardiniera can also be found in Italian groceries or online. To make at home, improvise with the ingredients you can find, leaving any out if necessary.