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Italian Muffuletta

From the recipe box Sandwiches by Shari Sirkin

Culinate editor’s note: A traditional New Orleans muffuletta (or muffaletta) sandwich usually comes with a layer of olive salad or olive tapenade. But this version blends the muffuletta with the hoagie. Because of their durable bread, both types of sandwiches hold up well for picnics, airplane travel, and any other type of on-the-go meal that has to sit for a few hours before being consumed.

Ingredients

Marinade

	3	Tbsp. olive oil
	2	Tbsp. white-wine vinegar
	2	tsp. snipped fresh oregano
	1	tsp. Dijon-style mustard
	¼	tsp. red-pepper flakes

Sandwiches

	12	slices crusty sourdough bread
	2	medium tomatoes, sliced
	6	oz. fontina or provolone, thinly sliced
	6	oz. prosciutto or mortadella, thinly sliced
	2	cups loosely packed fresh basil leaves
	5	pepperoncini salad peppers, seeded and thinly sliced

Steps

Combine the olive oil, vinegar, oregano, mustard, and pepper flakes. Mix well and set aside.
On six of the bread slices, layer the tomatoes, cheese, meat, basil, and pepperoncini.
Drizzle the oil mixture over the sandwich filling. Top with the remaining bread slices.
Wrap sandwiches tightly. Chill up to 2 hours before serving.

This content is from the Sandwiches collection.

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