Muffuletta with Salami and Mozzarella
- Prep Time 0:45
- Estimated Cost $12.50
- 37 Comments
Yesterday, I posted a recipe for the fresh focaccia I made, and received multiple comments from readers that it would make excellent muffuletta, the classic layered New Orleans sandwich. Never one to pass up an opportunity to perfect my sandwich-making, I set about assembling my first muffuetta. The resulting sandwich wasn’t totally authentic (the only meat I had on-hand was dry Italian salami—most muffuletta recipes call for ham in addition to the salami or sometimes capicola), but damn, was it good. I used fresh buffalo mozzarella, but provolone is also very common.
Be sure to set aside a little extra time to let the juices soak into the sandwich before you serve it—at least 30 minutes.
- 1 cup pitted olives, any kind, chopped $2
- 1 clove garlic, minced Pantry
- 3 tbsp extra virgin olive oil Pantry
- 1 tbsp balsamic vinegar Pantry
- salt and pepper to taste Pantry
- 1 loaf focaccia or ciabatta bread, split in half like a roll $2.50
- 8 oz. dry Italian salami, sliced thinly $3.50
- 8 oz. mozzarella or provolone, sliced as thinly as possible $3.50
- 1 yellow bell pepper, sliced thinly $1
Recipe Serves 4-6
- In a mixing bowl, combine the olives, garlic, olive oil, balsamic vinegar, salt and pepper (go easy on the salt--the olives are already pretty salty).
- Use a rubber spatula to spread the mixture on the inside of each half of the bread.
- Layer the bottom slice of bread with the salami, then top with the slices of the mozzarella or provolone. Top the cheese with the sliced bell pepper.
- Cover the whole thing with the second half of the bread and press down firmly.
- Wrap the whole thing tightly with plastic wrap or aluminum foil and leave, at room temperature, for 30 minutes to a full hour.
- Cut into 4-6 pieces and serve.