N'awlins Muffuletta Sandwich
Makes 1 loaf sandwich, would feed 5 or 6
  • 1 large plain focaccia or ciabatta loaf
  • Extra virgin olive oil
  • ½ cup green olives, chopped
  • ½ cup artichoke hearts, drained and chopped
  • ⅓ cup roasted capsicum, chopped
  • 2 tomatoes, thinly sliced
  • Sea salt and freshly ground black pepper
  • 100g Oliving by Hans Hungarian Salami
  • 60g Oliving by Hans Peperilli Salami
  • 100g Oliving by Hans Naturally Smoked Ham
  • 8 large slices Jarlsberg cheese
  1. Slice your loaf in half horizontally. Place the bottom half of the loaf on a board. Now, there are two ways to start this, just depends if you are eating it straight away of if it is going to sit a while. If you are eating right away, drizzle the bottom piece with a little olive oil. Then spread evenly your olives. The next layer is your artichoke and then your peppers. Then arrange sliced tomato to completely cover. Sprinkle with salt and pepper. If you were not eating right away, start with a layer of cheese first. The sandwich is best when the bread soaks in the flavoured oil from the olives but there is a point where that turns into a whole other soggy situation and I would recommend cheese down first.
  2. Once the tomato is down and seasoned you can start with your meats. I did a layer of Hungarian salami, then smoked ham and then the Peperilli. Finally finish with all, or the remaining cheese.
  3. Now while this recipe is delish, it is just a guide. The traditional cheese to use is Provolone or Mozzarella, however I had some Jarlsberg at home so I used that. You could also add prosciutto, mortadella or pickled vegetables. Also, most recipes really pile up that meat so you could of course double the meat qualities if you wanted. Basically, meat and cheese sandwich, you can do it your way, can’t go wrong. And if you can save yourself on a fair chunk of fat and saturated fat, well, it would be rude not to!
Recipe by Eatin' mess at https://eatinmess.com.au/recipes/by-day/week-day/nawlins-muffuletta-sandwich/