THE BA MUFFULETTA FOOD



The BA Muffuletta image

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Provided by Chris Morocco

Categories     Bon Appétit     Sandwich     Lunch     Dinner     Picnic     New Orleans     Louisiana     Olive     Meat     Pork     Sausage

Yield 4 servings

Number Of Ingredients 20

For the olive salad:
5 oil-packed Calabrian chiles or 1 fresh Fresno chile, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 cup Castelvetrano or green Cerignola olives, pitted, chopped
3/4 cup Picholine or Spanish olives, pitted, chopped
1/2 cup chopped drained piquillo peppers or roasted red peppers from a jar
1/3 cup olive oil
3 tablespoons chopped drained capers
3 tablespoons red wine vinegar
1 tablespoon chopped oregano
Kosher salt, freshly ground pepper
For assembly:
1 large ciabatta loaf or other soft Italian bread
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced hot capocollo
1/4 pound thinly sliced provolone cheese
1/2 pound mozzarella
1/4 pound thinly sliced mortadella
1/4 pound thinly sliced prosciutto

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2016-07-19  · Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking …

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  • Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
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