New Orleans Muffuletta

Christy Rost

19-inch boule or round of sourdough bread
1red bell pepper
1/3cup chopped green Spanish olives
1/3cup chopped Nicoise or Kalamata olives
1/3cup olive oil
1tablespoon fresh lemon juice
1tablespoon chopped Italian parsley
½teaspoon dried oregano
freshly ground black pepper
¾cup chopped ripe tomato
¼cup rinsed and dried fresh basil leaves
pinch of coarse salt
8ounces sliced Mortadella
3ounces Sopressata salami
4ounces 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.

Category: Meat