Muffuletta (Italian/New Orleans sandwich)

Serves 8-10

Ingredients

• 1 vienna Sourdough loaf

• 200g D’Orsogna dry Italian salami

• 200g Premium leg ham

• 200g coppa

• 200g Stracciatella or burrata

• 200g provolone cheese

• 1 large packet rocket

• 1 recipe olivada

Method

1. Slice the salami loaf into thick, even pieces, perfect for layering.

   
   

2. Cut loaf in half horizontally.

   
   

3. Carefully hollow out the loaf by removing the soft bread inside, leaving a sturdy 2cm-thick crust intact.

   
   

4. Begin preparing the artichoke olivada.

   
   

5. Spread the burrata around the inside of the loaf on both halves.

   
   

6. Spread half the artichoke olivada over the base and spread evenly.  

   
   

7. Top with layers of ham, D’orsogna salami, coppa, cheese, and rocket.

   
   

8. Spread the remaining olivada on the other half of the loaf and place on top.

   
   

9. Wrap the muffaletta tightly in Glad Wrap and place on a large baking tray.

   
   

10. Top with another tray and place weights on top.

    
    

11. Place in the fridge for 4 hours or preferably overnight.

    
    

12. To serve, remove the weights and baking tray from the loaf.

    
    

13. Fill a spray bottle with water and lightly mist the bread to enhance its texture and create a crisp, golden crust.

    
    

14. Remove Glad Wrap and place the muffaletta directly on the oven rack in a preheated 200 degrees oven. Bake for 20 minutes, then allow it to cool completely before serving.

    
    

15. Use a large serrated knife to cut into thick slices.

Artichoke olivada

• 20g currants

• 1 tbs verjus

• 170g pitted olives

• 20g anchovies

• 1 small clove garlic

• 15g baby capers

• 1 tbs extra virgin olive oil

• 1 tbs lemon juice

• 1 jar artichoke wedges, chopped

Method

1. Combine currants and verjus and stand for half an hour.

   
   

2. Meanwhile pound olives, anchovies and garlic to a coarse paste.

   
   

3. Add currant mix, capers, garlic, olive oil, lemon juice and artichokes.