I don’t believe in sandwiches without mayo, seems unfair to the bread. Unless of course said mayo is replaced by the ridiculous olive spread on this here muffaletta.
Four big games this weekend calls for a serious sandwich, and this is it. The only word that came to mind when building, and then eating this monster… Obscene!
A southern treat, this sandwich packs a serious meat and cheese combo. If this looks huge, that’s because it is! Three pounds of yummy Italian meats and assorted cheeses… I ain’t scared!
I went with the meats I prefer, but you can go with whatever floats your boat, or is on sale 🙂 I’m thinking a hot, thinly sliced chorizo and roasted red pepper might make their way into this the next time.
Making the olive salad a day before, and giving the sandwich time to meld and compress is crucial. If you have the time and can press it overnight, do so.
So sit back, relax, get your meat load on, and watch my boy Pmann regain the throne. Cheers.
Sorry, I know it’s Friday, pretend this was posted on typical Touchdown Thursday time 🙂
1 6-ounce can whole green olives
1 6-ounce can whole black olives
1 2-ounce jar pimentos
2 cloves garlic
1/2 cup extra-virgin oil olive
1/3 cup red wine vinegar
1/4 cup flat leaf parsley
1/4 cup fresh oregano, chopped
juice of half lemon
salt and pepper, to taste
1 tablespoon capers, drained
1 large round Italian bread (or French bread)
8-ounces sliced soprraessata, hard salami, capicola, pastrami, mortadella, prosciutto (Pick 3)
8-ounces sliced provolone, mozzarella and Swiss cheese
In the bowl of a food processor, combine olives, pimentos, garlic, olive oil, red wine vinegar, parsley, oregano, and lemon juice. Pulse several times until chunky and well chopped. (Make sure not to run, just pulse, you don’t want paste.) Stir in capers.
Cover olive salad and refrigerate overnight.
Slice sandwich loaf in half and hollow out insides.
Spread half the olive mixture on the bottom of the loaf. Layer meats and cheese, making sure not to let hang over the sides of bread. Spread remaining olive salad on top half of loaf. Place over sandwich.
Wrap sandwich tightly in plastic wrap. Place sandwich on a sheet pan, weighted down with whatever heavy objects will fit in your fridge. Refrigerate for at least 3 hours, preferably overnight.
When ready to serve, remove plastic wrap and cut sandwich into wedges.