Muffuletta

This fabulous sandwich originated in New Orleans, and once you’ve
tried it, you know that makes perfect sense! It’s so full of luscious
flavors, and just a bit over-the-top. It benefits from being assembled
the day before, wrapped and weighted, and refrigerated until you are
ready to pack your cooler. Do splurge on the very best deli meats
available to you for this outrageous treat!

Makes 8 wedges. How many that feeds depends on what else you are
serving, and the size of folk's appetites.

Ingredients:

1 large round Italian or French country loaf of bread
Olive Salad (recipe below)
assorted cold cuts (I like Genoa Salami, Soppressata, Cappicola,
Mortadella)
sliced cheeses (Swiss of some kind is traditional, Jack or Muenster
will also work)
lettuce and thinly sliced tomatoes

Preparation:

When I assemble a Muffuletta, I cut the bread horizontally and pull
out most of the soft insides. Then I drain the olive salad and brush
the cut sides of the bread with the marinade. Then I put half the
olive salad into the bottom of the bread, spreading it evenly. Next, I
start layering half of the meats then half of the cheese. By now you
should be almost to the top of the bread “bowl,” so arrange the tomato
slices on now, and then individual leaves of lettuce.

Resume layering the remaining cheese, then salami. You should have a
nicely rounded mound. Take the top of the bread and see how it fits.
Remove the lid and arrange the remaining drained olive salad over the
mound of meat. Put on the lid and press down. Wrap the whole loaf
tightly with plastic wrap. Place it in the refrigerator with a weight
on top. A heavy can of food or a brick will work fine. I usually
invert a plate on top the sandwich and put the brick on that.

Do not forget to pack your bread knife so you can slice the Muffuletta
into wedges for serving.

Olive Salad

This salad should be made at least the night before.

Ingredients:

1 1/2 cups chopped pimiento-stuffed green olives
1 cup chopped black olives in oil
2/3 cup extra virgin olive oil
5 tablespoons finely chopped flat leaf parsley
1/2 cup chopped pimiento
2 anchovy fillets, mashed
1 tablespoons coarsely chopped capers
1 tablespoon finely chopped garlic
1 tablespoon chopped fresh oregano
2 teaspoons fresh lemon juice
1/4 teaspoon freshly ground black pepper (or to taste)

Preparation:

In a glass, stainless steel or ceramic bowl, mix the olives, olive
oil, parsley, pimiento, anchovies, capers, garlic, oregano, lemon
juice and pepper together. Cover and marinate overnight.