Muffuletta

Method

1. 1

   Make the salad

   Stir the green and black olives, peppers, capers, vinegar, olive oil and oregano together for 5 minutes, until glossy and evenly mixed.

2. 2

   Prepare the loaf

   Cut the loaf horizontally and scoop a little of the soft centre from both halves, leaving a sturdy shell. Allow 2 minutes.

3. 3

   Dress the bread

   Spread the olive salad over the cut sides, including a little of its oil, and press it gently into the crumb. Allow 2 minutes.

4. 4

   Layer the filling

   Arrange the mortadella, salami, provolone and mozzarella over the bottom half, spreading the layers evenly to the edges. Allow 5 minutes.

5. 5

   Close the sandwich

   Close the loaf with the top half.

6. 6

   Press and rest

   Wrap the sandwich tightly and set a heavy pan on top while it rests for 10 minutes.

7. 7

   Cut and serve

   Unwrap and cut into four wedges with a serrated knife. Serve when the loaf holds its shape and the filling is visible in each wedge. Allow 1 minute.

Tips

• Chop the salad ingredients finely so they stay in the sandwich.
• Drain the roasted peppers and capers well, and use only a little of the salad oil on the bread.
• Spread the meat and cheese right to the edges for an even filling.
• Use a serrated knife and a gentle sawing motion to cut clean wedges.

Swaps

• Use a firm, mild cheese in place of provolone.
• Replace the mozzarella with extra provolone if you prefer a less moist filling.
• Use a different combination of pitted olives, keeping the total quantity the same.

Storing

Wrap leftovers tightly and refrigerate; serve chilled or bring to room temperature before eating.