Muffaletta Salad and Sandwiches

Name: Muffaletta Salad and Sandwiches
Yield: Makes 4 to 6 servings
Ingredients: 1 cup kalamata olives, pitted and chopped; 1 cup green olives, pitted and chopped; 1/4 cup finely diced roasted red bell pepper; 1 tablespoon minced red onion; 2 garlic cloves, minced; 2 tablespoons minced fresh flat-leaf parsley leaves; 1/4 cup extra-virgin olive oil; 2 teaspoons red-wine vinegar; 1 (9 by 11-inch) piece focaccia; Extra-virgin olive oil; 6 ounces capicolla; 4 ounces thinly sliced Genoa salami; 4 ounces thinly sliced mortadella; 4 ounces thinly sliced pepperoni; 4 ounces sliced mozzarella; 4 ounces thinly sliced provolone

November 7, 2012

When it comes to building a prime muffaletta, the bread may be more important than the olives, meats, and cheeses it’s married to. In New Orleans, this hefty must-have “sando” is constructed on a round, soft Sicilian loaf. In this version, Epicurious member Mike19711 uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.

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