muffuletta sandwich

Lunch

Muffuletta sandwich

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Muffuletta is a classic New Orleans meat, cheese and pickle sandwich. It was created in 1906 at Central Grocery Co on Decatur Street by an Italian immigrant called Salvatore Lupo. It’s a mainstay on the menu at Cochon Butcher and can be served toasted or cold.

Ingredients

1 ciabatta loaf (or 1 Sicilian muffuletta if you can get it), cut in half horizontally

2 tbsp Cochon giardiniera (see Know-how and recipe, below)

60g sliced coppa (or any dry-cured ham)

60g sliced mortadella

30g sliced salami

30g sliced provolone cheese (if you can’t find it, use gruyère)

For the cochom giardiniera (makes around 800g)

1 bay leaf

5 tsp black peppercorns

240ml white wine vinegar

4 tbsp olive oil

2 tbsp salt

2 tbsp caster sugar

Large pinch chilli flakes

Large pinch dried oregano

200g cauliflower florets (from about ½ small cauliflower)

2 carrots, cut into 4mm slices

½ small onion, sliced

2 garlic cloves, bashed

2 celery sticks, sliced into 1.5cm chunks

50g pepper-stuffed green olives, roughly chopped

25g mild pickled green chillies

Directions

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