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    Party-Style Muffulettas with Olive-Artichoke Relish

    Source of Recipe

    "The Southerner's Cookbook: Recipes, Wisdom, and Stories"

    Recipe Introduction

    "A massive mound of meat, cheese, and tangy pickled vegetable relish on a round sesame roll, the muffuletta has been a cornerstone of New Orleans cuisine for more than a century. It's generally made with muffuletta bread a sesame-topped round that's dense and sturdy enough to soak up the deliciously oily, fatty, cheesy fillings. That's all well and good if you can get your hands on some. If not, substitute ciabatta or a sesame semolina loaf."

    List of Ingredients

    ◦ 1 (10-inch) round muffuletta loaf, ciabatta, or sesame semolina loaf
    ◦ 8 slices provolone cheese
    ◦ 3 ounces ham
    ◦ 3 ounces capocollo
    ◦ 3 ounces mortadella
    ◦ 3 ounces Genoa salami
    ◦ 3 ounces prosciutto
    ◦ 1 cup Olive-Artichoke Relish (recipe follows)


    Preheat the oven to 350 F.

    Slice the bread in half horizontally. Create a cavity in both bread halves by removing all but about inch of soft interior from each.

    Arrange a layer of 4 slices of cheese on one half of the bread. Top with a layer of ham, followed by capocollo, mortadella, salami, and prosciutto. Spoon the Olive-Artichoke Relish on top and top with the remaining cheese. Place the remaining bread half on top.

    Wrap the sandwich in foil, place in the oven, and bake for 15 to 20 minutes, until the sandwich is heated through and the cheese has melted. Transfer to a cutting board and let rest for 3 to 5 minutes.

    Evenly place 16 toothpicks or skewers in a circle through the sandwich, then cut in between them to create individual wedges and serve.

    Makes 16 finger sandwiches

    Olive-Artichoke Relish:

    ◦ cup drained sliced pimento-stuffed Manzanilla olives
    ◦ cup drained sliced kalamata olives
    ◦ cup drained giardiniera (pickled vegetables)
    ◦ 3 canned artichoke hearts, drained
    ◦ 1 tablespoon drained capers
    ◦ 1 clove garlic, chopped
    ◦ 1 tablespoon olive oil
    ◦ 1 tablespoon red wine vinegar, or to taste
    ◦ teaspoon dried oregano, crushed
    ◦ teaspoon red pepper flakes, or to taste
    ◦ 1 celery stalk, finely chopped

    Combine all the ingredients except the celery in the bowl of a food processor and pulse several times to coarsely chop or, alternatively, chop them by hand. Transfer to a bowl and fold in the celery.

    Taste and adjust the seasoning and acidity by adding more red pepper flakes or a bit more vinegar if needed.

    Transfer to an airtight container and refrigerate for at least 24 hours before using to allow the flavors to meld. Leftover relish will keep refrigerated for up to one week.

    Makes about 2 cups




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