Name: The BA Muffuletta
Yield: 4 servings
Ingredients: 5 oil-packed Calabrian chiles or 1 fresh Fresno chile, chopped; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 1 cup Castelvetrano or green Cerignola olives, pitted, chopped; 3/4 cup Picholine or Spanish olives, pitted, chopped; 1/2 cup chopped drained piquillo peppers or roasted red peppers from a jar; 1/3 cup olive oil; 3 tablespoons chopped drained capers; 3 tablespoons red wine vinegar; 1 tablespoon chopped oregano; Kosher salt, freshly ground pepper; 1 large ciabatta loaf or other soft Italian bread; 1/4 pound thinly sliced Genoa salami; 1/4 pound thinly sliced hot capocollo; 1/4 pound thinly sliced provolone cheese; 1/2 pound mozzarella; 1/4 pound thinly sliced mortadella; 1/4 pound thinly sliced prosciutto

A crosssection of the best muffuletta sandwich.

Photo by Gentl & Hyers

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Recipe notes

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