THE ULTIMATE NOLA MUFFULETTA RECIPE - (4.5/5)

The Ultimate NOLA Muffuletta Recipe - (4.5/5) image

Provided by á-114543

Number Of Ingredients 16

3/4 cup pitted, drained, Kalamata olives
3/4 cup drained, pimento-stuffed green olives
1 1/2 cups giardiniera salad (jarred pickled cauliflower, carrots, onions, peppers; drained; pepper seeds and stems removed)
2 anchovy fillets, in oil
2 cloves garlic, peeled and trimmed
3 tablespoons brined capers, drained
1/2 roasted pepper, drained well and finely diced into 1/4 inch pieces
2 teaspoons dried oregano
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons soy sauce
1/4 cup mayonnaise
30 raspberries
16 peppadew peppers (drained well)
1/2-3/4 lb mixed Italian sliced deli meats- mortadella, ham, capicola, salame, spicy or sweet soppressata
1/4 lb sliced provolone

Steps:

Combine the first seven ingredients in a food processor. Pulse until roughly chopped. Spoon the chopped mixture into a larger bowl and add the roasted peppers, oregano, vinegar, olive oil and soy sauce. Toss to combine and set aside. Combine mayonnaise, raspberries, peppadew peppers, and 8 good shakes of your favorite hot sauce into a small food processor until there are no large bits. Adjust spice to taste. A classic muffuletta uses a round, 9-10 inch ciabatta. You can use individual rolls, too. The bread should be able to absorb the juices and support the meats. Split the bread in half and spread a generous amount of the olive salad on the bottom half of the bread. Place the meats and cheese evenly over the olive salad. Spread a generous amount of the sauce on the top half of the bread, and place over the final meat layer. You have yourself a muffuletta!