Muffaletta

Sandwiches are a mainstay on nearly every menu across the country. In this episode, Martha reimagines five classics: roasted chicken club, po’boy, muffuletta, breakfast egg sandwich, and the classic Reuben. Easy to make and portable, they’ll inspire you to make each of them.

Serves 6 – 8

Ingredients

  • 1 large boule, halved
  • Olive Salad (recipe follows)
  • 4 ounces sliced mortadella
  • 2 ½ ounces sliced hot sopressata
  • 2 ounces sliced finocchiona salami
  • 2 ounces sliced coppa
  • 4 ounces sliced provolone or fontina cheese
  • 1/2 cup halved peppadew peppers
  • 2 cups arugula

Method

  1. Remove insides of bread and reserve for another use. Spread olive salad over cut side of bottomhalf of bread.
  2. On the bottom half of the bread, layer mortadella, sopressata, salami, coppa, cheese, peppadews and arugula. Sandwich top half of bread over meats and cheeses. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
  3. Remove sandwich from refrigerator and cut into wedges and serve.

Olive Salad

Makes enough for one sandwich

Ingredients

  • 2 ounces oil cured black olives, pitted and chopped
  • 6 ounces green olives, preferably lucques, pitted and chopped
  • 1 salt-packed anchovy fillet, rinsed and chopped (optional)
  • Juice of ½ lemon
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh oregano, sliced
  • 1 1/2 teaspoons picked fresh thyme
  • 1 1/2 teaspoons sliced fresh flat-leaf parsley
  • Hot sauce, such as Tabasco
  • Coarse salt and freshly ground pepper

Method

  1. In a medium bowl, mix together both olives, anchovies and lemon juice. In a small bowl, whisk together oil and vinegar. Pour over olive mixture and add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using.