Muffuletta

Ingredients · 2 servings

• 1Sesame muffuletta loaf
• 80 gMortadella, thinly sliced
• 80 gSalami, thinly sliced
• 70 gProvolone, thinly sliced
• 120 gOlive salad, lightly drained

Equipment

cutting board, serrated knife, spoon, parchment paper, heavy pan, chef knife

Instructions

1. 1
   Set Station

   Gather the loaf, meats, cheese, and olive salad; set out a cutting board, serrated knife, spoon, parchment, and a heavy pan. · 5 min

   What to look for: All ingredients and tools are within reach.

2. 2
   Slice Loaf

   Slice the sesame loaf horizontally with a serrated knife, keeping both rounds intact for a sturdy New Orleans style sandwich. · 2 min

   What to look for: The loaf opens like a clean round book.

3. 3
   Spread Salad

   Spoon olive salad over both cut sides, letting the briny oil soak into the crumb without flooding the crust. · 3 min

   What to look for: The bread looks glossy and speckled with olive pieces.

4. 4
   Layer Filling

   Layer mortadella, salami, and provolone evenly on the bottom round, then cap with the dressed top round. · 3 min

   What to look for: The filling reaches the edge in even, stacked layers.

5. 5
   Press Sandwich

   Wrap the sandwich in parchment and press it with a heavy pan so the olive salad seasons the meats and cheese. · 15 min

   What to look for: The loaf is slightly compressed and the layers hold together.

6. 6
   Serve Muffuletta

   Cut the pressed muffuletta into 2 generous portions and serve at room temperature while the bread is juicy but still chewy. · 2 min

   What to look for: Each portion shows clear layers of bread, meat, cheese, and olive salad.