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Recipes

The Ultimate NOLA Muffuletta

By OPIPhotography by Sidney Bensimon

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Image may contain Human Person Food and Sandwich
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 information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Combine the first seven ingredients in a food processor. Pulse until roughly chopped. Spoon the chopped mixture into a larger bowl and add the roasted peppers, oregano, vinegar, olive oil and soy sauce. Toss to combine and set aside.

    Step 2

    Combine mayonnaise, raspberries, peppadew peppers, and 8 good shakes of your favorite hot sauce into a small food processor until there are no large bits. Adjust spice to taste.

    Step 3

    A classic muffuletta uses a round, 9-10 inch ciabatta. You can use individual rolls, too. The bread should be able to absorb the juices and support the meats. Split the bread in half and spread a generous amount of the olive salad on the bottom half of the bread. Place the meats and cheese evenly over the olive salad. Spread a generous amount of the sauce on the top half of the bread, and place over the final meat layer. You have yourself a muffuletta!