Muffuletta Sandwiches
Ingredients
- 2 - 16 oz jars of Giardiniera (Italian pickled vegetables)
- 2 C pitted green olives
- 1 tsp crushed red pepper
- 2 Tbsp capers
- 6 cloves of garlic
- 1 loaf round Italian bread
- 12 slices Genoa salami (1 layer)
- 3 oz sliced Black Forest ham (1 layer)
- 1 C sliced pepperoncini (1 layer)
- 4 slices mortadella (1 layer)
- 6-8 slices mozzarella (1 layer)
- 8 slices provolone (2 layers)
- 1 - 12 oz jar roasted red peppers, sliced
Directions
In a food processor, add the lightly drained giardiniera (reserve the juice), capers, green olives, garlic, and crushed red pepper, pulse and blend until rough chopped. Add additional juice if necessary.
Cut the Italian bread into a 1/3 top half and 2/3 bottom half and pull bread out of the top and bottom. Spoon the giardiniera mixture on both sides of the bread and spread evenly. Arrange Genoa salami slices on the bottom half of the bread, then top with provolone, then layer the Black Forest ham, then layer the pepperoncini, mozzarella, mortadella, layer the sliced red peppers, and finally layer the provolone cheese. Carefully close the sandwich. Wrap the sandwich tightly in aluminum foil and let stand for 30 minutes or up to 2 hours smashing it with a heavy cast iron pan or other heavy object. Preheat the oven to 425°, bake for 25 minutes, let the sandwich rest for 10 minutes. Cut the sandwich into 8 pieces.
MAKE AHEAD
The recipe can be prepared, wrapped and refrigerated for up to 2 days. Serves 6-8.
