Muffuletta Sandwich

We popped into the ever so famous Oakville Grocery in Napa Valley, a stop that is long known for gourmet treats, from amazing sandwiches to delicious pastries.  Since we were mid-way through a long visit out west and had countless amazing and fancy meals, I was ready for something very casual, so when I walked into the store and looked up on the sandwich board and saw a Muffuletta sandwich and I ordered it immediately.  It was amazing, the olive spread and the meats all worked together with a soft roll that had been hallowed out.

I wanted to make the sandwich at home but really could not come up with a reason to go buy all the meats and make the olive spread just for myself.  So, I came up with our own version that has even more of a kick to it than Oakville and I credit the use of a hard provolone picante cheese that really brings this sandwich to a new level.

Serves: 4 Sandwiches

Ingredients 

• 4 brioche baguettes
• 1 cup of green olives, pitted and rough chopped (look for Bella di Cerignola)
• 1/2 cup kalamata olives, pitted and rough chopped
• 1 teaspoon of garlic cloves, peeled and minced
• 1/4 cup red onion, finely chopped
• 1/4 cup of red bell pepper, roasted, see Roast Red Peppers
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon fresh oregano, finely chopped
• 1/2 pound mortedella
• 1/4 pound capocollo salami or calabrese
• 1/4 pound baked ham or jambon de Paris
• 1/4 pound provolone picante cheese or provolone mandarin, freshly grated (either are likely to be found at a specialty cheese shop, this is not deli sliced, it is a hard cheese)

Making It

• Make the olive spread by combining the green & kalamata olives, garlic, red onion, roasted red bell pepper, vinegar, olive oil, red pepper flakes, oregano, salt, and pepper.  Let rest for at least two hours so the flavors come together (if you want to save this then buy the mixed chopped olive mix at Whole Foods at the olive bar, add additional olive oil, red pepper flakes and chopped red onion)
• Layer the bottom with provolone, then the ham, salami, mortadella, and layer with the shredded cheese, top with the olive mix, put the bread top on and slice the sandwich and serve