Muffuletta

Method

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1. Mix the olives, giardiniera, capers, garlic, oregano, oil and vinegar in a bowl. Cover and leave to marinate for at least 30 minutes.

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2. Split the loaf in half horizontally and pull out a little of the soft crumb from both halves to make room for the filling.

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3. Spoon half of the olive salad, with its oil, over the cut side of each half of the bread.

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4. Layer the salami, capicola, mortadella and provolone on the base, pressing down as you go.

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5. Put the lid on, wrap the sandwich tightly in foil or plastic wrap and put a heavy pan on top. Refrigerate for at least 1 hour.

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6. Unwrap and cut into 6 wedges. Serve at room temperature.

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Chef’s Tips

• Pull out some of the soft crumb from the loaf. It gives more room for the filling.
• Do not skimp on the oil in the olive salad. It flavours and moistens the bread.
• Serve at room temperature, not cold. Cold provolone and cold meat taste of little.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Potato chips
• A crisp salad
• Cold beer

Storage & Reheating

Keep wrapped in the fridge up to 2 days. It gets better on the second day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.