Muffuletta Sandwich

I ordered this at the Central Grocery on Decatur Street in New Orleans, well known (and deservedly so) for its Muffuletta Sandwich. Here it is coming out of the wax-paper wrapper in my room at Claiborne Mansion. When making, do not slice meat or cheese too thinly. ~Mark
Yield 4 servings
Ingredients

Giardiniera -pickled olive salad
1/4 cup thinly sliced roasted red pepper
1/4 cup sliced, slightly chopped red onion
1/4 cup julienned carrot
3/4 cup finely chopped celery, with leaves
1/3 cup chopped fresh Italian parsley
2 teaspoons oregano
2 cloves garlic minced
1/2 cup olive oil, or vegetable oil
1/4 cup chopped gherkins
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce (Tabasco-based)
1/2 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1/2 cup crushed brine-cured black olives, kalamata suggested
1/2 cup crushed green olives

Sandwich
4 large flat Muffuletta rolls
1 pound Genoa salami, sliced medium thin
1 pound mortadella, sliced medium thin
1 pound prosciutto, capicola, or ham, sliced medium thin
1 pound provolone, sliced medium thin

1 Make Giardiniera by mixing all olive salad ingredients. Marinate overnight, (3-4 days better).
2 Build each sandwich with a quarter cup of olive salad and layers of meat and provolone. Press firmly and cut into quarters for serving. Serve with hot sauce.
notes NOTE If you can't find Muffuletta rolls use a firm sesame covered sourdough-like bun. If all else fails a fresh crusty french baguette works well.
Giardiniera also has Hot peppers, Cauliflower, Gherkins, Vinegar, Salt
Back to original recipe for Muffuletta Sandwich
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