Did you know that Muffuletta is not only a sandwich, it’s also a type of round Sicilian Sesame Bread? I didn’t know that. Did you know that the Muffuletta Sandwich as we know it today was actually created in for the public in a Grocery Market on Decatur Street in New Orleans in 1906. The bread itself has been around for centuries, and is commonly eaten on the Day of the Dead, November 2. However; in America this Sicilian sandwich is a big deal at Mardi Gras. Whatever the reason, whatever the celebration or excuse, this is a great sandwich to offer up to a hungry group of people strolling through the park on a beautiful spring afternoon.
Mardi Gras Picnic Muffuletta
2 large Garlic Cloves
1 cup Giardiniera (Italian picked vegetables), drained
1 cup mixed Olives , Kalamata, and Green
1/4 cup Italian Parsley leaves
1/2 teaspoon dried Oregano
1 tablespoon Red Wine Vinegar
1/2 cup extra virgin Olive Oil
1 tablespoon Capers
1 large Sourdough Bread Round
4 oz Genoa Salami , thinly sliced
4 oz Mortadella , thinly sliced
4 oz Capicola, thinly sliced
4 oz Provolone , thinly sliced
4 oz Mozzarella , thinly sliced
Peel and quarter shallot. Place in the bowl of a food processor. Peel garlic cloves, add to the bowl. Add Giardiniera, olives, and parsley to the bowl of a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, vinegar, and olive oil. Drain and rinse the capers, add to the mixture and until combined. Cover and let stand at least an hour, or refrigerate overnight. If refrigerated, bring salad back to room temperature before assembling sandwiches.
Slice bread round in half. If it’s thick, hollow out some of the interior to make room for the fillings. Spread each bread half with about 1/3 to 1/2 cup of olive salad (amount will depend on the size of your round, you might have leftover salad). Layer with sliced meats and cheeses, place halves together, and wrap with plastic wrap. Weight sandwich with a grill press or a cast iron skillet and refrigerate for an hour. Unwrap, cut Muffuletta into wedges, and re-wrap tightly. Place in a round Tupperware container to help hold its shape until ready to serve.
Original Recipe: Striped Spatula