Muffuletta Recipe
From The Great American Sandwich
Start Slideshow »
Muffuletta
Ingredients
Giardiniera
• 3 cups white vinegar
• ½ cup olive oil
• ¼ cup plus 2 tbsp. kosher salt
• ¼ cup plus 2 tbsp. sugar
• ½ tsp. red pepper flakes
• ½ tsp. dried oregano
• 2 small bay leaves
• ¾ tsp. black peppercorns
• 1½ cups cauliflower florets
• 1 carrot, sliced ⅛ inch thick
• ½ large onion, sliced ⅛ inch thick
• 2 ribs celery, sliced ½ inch thick
• 2 garlic cloves, smashed
• 1 cup green olives with pimento, roughly chopped
• 3 pepperoncini
• ¼ cup sliced, seeded jalapeños
• 4 (5-inch round) sesame rolls
• ½ lb. mortadella, thinly sliced
• ½ lb. Genoa salami, thinly sliced
• ½ lb. ham, thinly sliced
• 6 oz. provolone, thinly sliced
Directions
In a large saucepan, combine vinegar, olive oil, salt, sugar, pepper flakes and oregano and bring to a simmer. Remove from heat.
Meanwhile, toast the bay leaves and peppercorns in a dry skillet over low heat until fragrant, 5 to 7 minutes. Add to hot pickling mixture and let steep 5 minutes.
Combine cauliflower, carrots, onion, celery, garlic, olives, pepperoncini and jalapeños in a two-quart, heatproof container. Strain the pickling mixture over the vegetables and refrigerate two days before serving.
Split rolls in half. Spread a generous spoonful of giardiniera evenly over the bottom half of each roll, layer with the meats and cheese and put on the top halves. Serves 4.
Subscribe to ELLE DECOR magazine
MORE RECIPES ARTICLES
