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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

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, piquantè peppers 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

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.