Name: The Ultimate NOLA Muffuletta
Yield: 4 Servings
Ingredients: ¾ cup pitted, drained, Kalamata olives; ¾ cup drained, pimento-stuffed green olives; 1 ½ cups giardiniera salad (jarred pickled cauliflower, carrots, onions, peppers; drained; pepper seeds and stems removed); 2 anchovy fillets (in oil); 2 cloves garlic, peeled and trimmed; 3 tablespoons brined capers, drained; ½ roasted pepper, drained well and finely diced into ¼ inch pieces; 2 teaspoons dried oregano; 2 tablespoons red wine vinegar; 2 tbsp olive oil; 2 teaspoons soy sauce; 1/4 cup mayonnaise; 30 raspberries; 16 peppadew peppers (drained well); ½-¾ lb mixed Italian sliced deli meats— mortadella, ham, capicola, salame, spicy or sweet soppressata; ¼ lb sliced provolone

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Sidney Bensimon / Recipe by: Deb Winson / Nail color: OPI’s She’s a Bad Muffuletta!

As one of the Big Easy’s most recognisable culinary icons, this colourful sandwich packs a serious punch in both flavour and texture. Take a bite out of the Big Easy, and discover more of the colourful city of New Orleans. Check out the all-new OPI New Orleans Collection, inspired by the sights, sounds, and flavours of NOLA.

Recipe notes