Muffuletta Sandwich

American South, Italian, Cajun

I ordered this at the Central Grocery on Decatur Street in New Orleans, well known (and deservedly so) for its Muffuletta Sandwich. Here it is coming out of the wax-paper wrapper in my room at Claiborne Mansion. When making, do not slice meat or cheese too thinly. ~Mark
Giardiniera -pickled olive salad
1/4 cup thinly sliced roasted red pepper
1/4 cup sliced, slightly chopped red onion
1/4 cup julienned carrot
3/4 cup finely chopped celery, with leaves
1/3 cup chopped fresh Italian parsley
2 teaspoons oregano
2 cloves garlic minced
1/2 cup olive oil, or vegetable oil
1/4 cup chopped gherkins
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce (Tabasco-based)
1/2 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1/2 cup crushed brine-cured black olives, kalamata suggested
1/2 cup crushed green olives

4 large flat Muffuletta rolls
1 pound Genoa salami, sliced medium thin
1 pound mortadella, sliced medium thin
1 pound prosciutto, capicola, or ham, sliced medium thin
1 pound provolone, sliced medium thin
1 Make Giardiniera by mixing all olive salad ingredients. Marinate overnight, (3-4 days better).

2 Build each sandwich with a quarter cup of olive salad and layers of meat and provolone. Press firmly and cut into quarters for serving. Serve with hot sauce.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE If you can't find Muffuletta rolls use a firm sesame covered sourdough-like bun. If all else fails a fresh crusty french baguette works well.
Giardiniera also has Hot peppers, Cauliflower, Gherkins, Vinegar, Salt

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