Recipe: Muffuletta Sandwich

Whether you’re going on a picnic or you’re just tired of the same old sandwiches. Chef Jill Aker-Ray shows QC Life how to make a delicious Louisiana classic and we’re sharing the recipe with you for a Muffuletta Sandwich!

Ingredients

• One 10-inch round loaf Italian bread

• 1 cup mixed pitted olives, roughly chopped

• 1/4 cup olive oil

• 1/2 cup pickled vegetables, such as giardiniera, chopped

• 1/4 cup chopped roasted red peppers

• 2 tablespoons chopped parsley

• 2 tablespoons red wine vinegar

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 pound salami, deli sliced

• 1/2 pound smoked provolone, deli sliced

• 1/2 pound cappicola (or ham), deli sliced

• 1/2 pound mozzarella, deli sliced

• 1/2 pound mortadella, deli kind

Directions

• Divide the bread lengthwise. Scoop out some of the interior and reserve for bread crumbs.

• Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, cappicola mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To make for easy cutting, skewer the muffuletta with 4 skewers so you can cut into 8 even triangles.

• Note: You can also make individual muffs with rolls or English muffins as my friend from NOLA does when she can’t find authentic bread.