THE BA MUFFULETTA

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The BA Muffuletta image

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Provided by Chris Morocco

Categories     Bon Appétit     Sandwich     Lunch     Dinner     Picnic     New Orleans     Louisiana     Olive     Meat     Pork     Sausage

Yield 4 servings

Number Of Ingredients 20

For the olive salad:
5 oil-packed Calabrian chiles or 1 fresh Fresno chile, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 cup Castelvetrano or green Cerignola olives, pitted, chopped
3/4 cup Picholine or Spanish olives, pitted, chopped
1/2 cup chopped drained piquillo peppers or roasted red peppers from a jar
1/3 cup olive oil
3 tablespoons chopped drained capers
3 tablespoons red wine vinegar
1 tablespoon chopped oregano
Kosher salt, freshly ground pepper
For assembly:
1 large ciabatta loaf or other soft Italian bread
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced hot capocollo
1/4 pound thinly sliced provolone cheese
1/2 pound mozzarella
1/4 pound thinly sliced mortadella
1/4 pound thinly sliced prosciutto

Steps:

  • Make the olive salad:
  • Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
  • To assemble:
  • Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1-3 hours before cutting into wedges to serve.
  • Do Ahead
  • Olive salad can be made 1 day ahead. Cover and chill.

Tseko Nape
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Thanks for sharing this recipe!


MD Ashraful Hassan
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I'm definitely going to try making this muffuletta.


Genna Green
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This muffuletta is perfect for a party or potluck.


Polash Mia
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I would definitely make this muffuletta again.


Fast Quiet
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This recipe is a bit time-consuming, but it's worth it for the delicious results.


Salah Star
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I followed the recipe exactly and my muffuletta turned out dry and bland. I'm not sure what went wrong.


zadran Zadran
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This muffuletta was a bit too salty for my taste, but otherwise it was very good.


maya nariman
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I've never made a muffuletta before, but this recipe was easy to follow and the results were delicious.


Paul Muriku
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I made this muffuletta for my family and they loved it. It was a great way to use up some leftover ham and cheese.


Alfred Joseph
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I'm not a huge fan of muffulettas, but this one was really good. The bread was soft and fluffy and the fillings were flavorful.


James Fisher
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This muffuletta is so good! I've made it several times and it's always a hit.


Michelle Duran
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I made this muffuletta for a picnic and it was a huge success. Everyone loved it!


Tyab Sha
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I love the combination of flavors in this muffuletta. The olive salad is especially good.


Erblin Ramadani
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I've made this muffuletta several times now and it's always a crowd-pleaser. It's a bit of work to make, but it's totally worth it.


Gebremeskel Hadush
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This muffuletta was a hit at my party! I made it exactly as the recipe said and it turned out perfectly. The flavors all came together beautifully and the bread was soft and fluffy.