Muffuletta Sandwich
I make a pretty good Muffuletta, but I’ll be honest, it’s no Central Grocery, but it’s pretty darned good. The quality bread, as I just emphasized is important, you need about a 10 inch round loaf with a good coarse texture, and a nice crust (not too hard) and sesame seeds. Here is my recipe, with a deep, humble bow to Central Grocery:
1 10 inch round loaf Italian bread with Sesame seeds
1 Recipe Olive Salad
1/4 lb Genoa Salami (Oldani is the best, and I’m relatively certain it’s what CG uses)
1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
1/4 lb Mortadella (I use San Danielle)
1/8 lb Sliced Mozzarella
1/8 lb Provolone
Assembly: Cut the bread in half length wise. Brush both sides with the oil
from your 1 week old Olive Salad, go a little heavier on the bottom. Layer
half of the Oldani on the bottom half of the bread. Then the Mortadella.
Then the Mozzarella, then the Capicola, Provolone, and the remainder of
Oldani. Top this with the olive salad. Put the lid on and press it down
without smashing the bread. Quarter it. You’ve just created pure heaven.
Serves: 4 light eaters, 2 hungry hangovers or one bad to the bone eating
machine!