Classic muffuletta

Experience the flavors of classic muffuletta with this mouthwatering salad recipe. Fresh ingredients blend perfectly to create a culinary delight.

Ingredients:

• 1 small anchovy fillet, packed in oil
• 1 cup coarsely chopped pitted kalamata olives
• 1 1/2 cups coarsely chopped pimento stuffed green olives
• 1/2 cup finely diced celery (from 1/2 stalk)
• 1/2 cup finely diced carrot (from 1 small carrot)
• 1/2 cup finely chopped cauliflower florets
• 3 cloves garlic, minced
• 2 tablespoons drained and chopped capers
• 2 tablespoons red wine vinegar, plus more to taste
• 2 tablespoons finely chopped fresh oregano or 2 teaspoons dried oregano
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 (8- to 9-inch) round, seeded muffuletta loaf
• 110g thinly sliced salami
• 110g thinly sliced capicola
• 110g thinly sliced mortadella
• 110g thinly sliced mozzarella cheese
• 110g thinly sliced provolone cheese (not smoked)

Instructions:

1. In a small bowl, combine the anchovy with 2 tablespoons of olive oil. Use a fork to mix them together until the anchovy is completely dissolved in the oil. Using a wooden bowl can make it easier to crush the anchovy against its rough surface.
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3. In a medium bowl, mix together the mashed anchovy with oil, kalamata and green olives, celery, carrot, cauliflower, garlic, capers, red wine vinegar, oregano, and black pepper. Stir well until all ingredients are incorporated.
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5. Pour enough olive oil over the salad to cover it. For optimal taste, allow it to sit and marinate for at least 1 hour at room temperature or refrigerate overnight.
6. Mix the salad, taste it, and adjust the seasoning if desired by adding more black pepper or vinegar. Additional salt may not be necessary due to the salty nature of the olives, anchovy, and capers.
7. You will end up with around 4 cups of olive salad, of which 2 cups will be used for the sandwich. Consider the leftovers as a versatile option to toss with pasta, spoon over cream cheese, or make another muffuletta! The salad can be stored, covered in oil and refrigerated, for up to 1 month.
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9. Cut the loaf of bread horizontally and carefully remove the soft interior from each half, leaving about 1/2-inch of soft bread near the crust. This creates cavities to hold the filling while preserving the crust.
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11. Give the salad one final stir to redistribute the oil and seasonings, then spread a total of approximately 2 cups onto both pieces of bread. Use the back of a spoon to press the salad into the bread, ensuring it covers the entire surface.
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13. Arrange the salami, capicola, mortadella, mozzarella, and provolone on the bottom half of the bread. Gently place the top half of the bread on the fillings.
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17. Wrap the muffuletta tightly with foil and let it sit at room temperature for at least 1 hour to allow the flavors to meld and the oil to absorb into the bread.
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20. Unwrap the muffuletta, cut it into 4 wedges, and serve.
21. Wrap any remaining sandwich tightly in plastic wrap or foil and store in the refrigerator for up to 3 days. The leftover olive salad can be kept for 1 month when covered with olive oil and stored in a sealed container in the refrigerator.
22. Did you enjoy making this recipe? Share your feedback by leaving a rating below!
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Summary:

• Calories: 2488 kcal
• Fat: 192 g
• Protein: 138 g
• Carbs: 58 g
• Potassium: 2206 mg
• Magnesium: 208 mg