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Muffuletta
BolaBrosBistro
My brother and I are avid stove monkeys with extensive experience in the restaurant business. We gravitate toward big bold flavors and fusion.
Ingredients
  • subheading: FOR THE OLIVE SALAD:
  • 1 cup roughly chopped pitted green olives, preferably Bella di Cerignola
  • 1 cup roughly chopped pitted Kalamata olives
  • ½ cup roughly chopped peeled roasted red peppers
  • ⅓ cup roughly chopped flat-leaf parsley
  • ¼ cup celery leaves, torn
  • ¾ cup thinly sliced celery
  • 1 clove garlic, minced
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • Pinch freshly ground black pepper
  • subheading: FOR ASSEMBLY:
  • One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread
  • 4 ounces soppressata, thinly sliced
  • 8 ounces provolone cheese, sliced
  • 4 ounces Italian deli ham, thinly sliced
  • 4 ounces mortadella, thinly sliced
  • 4 ounces sweet coppa (cured Italian pork), thinly sliced
  • 4 ounces hard salami or bresaola, thinly sliced
Steps
Directions at cooking.nytimes.com
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