MUFFULETTA

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Muffuletta image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 main-course servings

Number Of Ingredients 15

1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 medium carrot, thinly sliced
1/2 stalk celery (with leaves), thinly sliced
1/2 cup small cauliflower florets
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 cup pitted large green olives, finely chopped
1/4 cup brine-cured pitted black olives, such as kalamata, finely chopped
2 tablespoons chopped jarred pimento (sweet peppers)
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley
One 6-inch-round Italian bread loaf with sesame seeds
6 ounces sliced provolone
6 ounces sliced mortadella
4 ounces sliced soppressata

Steps:

  • In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
  • When the olive-vegetable salad has cooled, stir in the parsley.
  • Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides).
  • Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
  • Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.

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