New Orleans Muffuletta
|1||9-inch boule or round of sourdough bread|
|1||red bell pepper|
|1/3||cup chopped green Spanish olives|
|1/3||cup chopped Nicoise or Kalamata olives|
|1/3||cup olive oil|
|1||tablespoon fresh lemon juice|
|1||tablespoon chopped Italian parsley|
|½||teaspoon dried oregano|
|freshly ground black pepper|
|¾||cup chopped ripe tomato|
|¼||cup rinsed and dried fresh basil leaves|
|pinch of coarse salt|
|8||ounces sliced Mortadella|
|3||ounces Sopressata salami|
|4||ounces sliced Provolone cheese|
Slice the boule in half horizontally, tear out a bit of excess soft bread in the center, and set aside. Grill or broil the red bell pepper until the skin blackens. Place pepper in a plastic zipper bag, seal, and steam until the pepper softens. Peel skin from pepper, slice in half, and remove seeds and discard; chop pepper and set aside.
In a medium bowl, stir together the olives, chopped red pepper, olive oil, lemon juice, parsley, oregano, and black pepper. Spoon half of the olive mixture onto lower half of sourdough bread. Top with sliced meats, Provolone, choppped tomato, basil leaves, and salt. Spoon remaining olive dressing over sandwich and replace top half of the bread.
Wrap the muffuletta tightly with plastic wrap and refrigerate 2 to 3 hours until the layers are secure and flavors meld. To serve, unwrap and place the muffuletta on a large cutting board. Slice with a serrated knife into quarters or as desired.
Recipe serves 4 to 6.