Name: The BA Muffuletta
Yield: 4 Servings
Ingredients: 5 oil-packed Calabrian chiles or 1 fresh Fresno chile, chopped; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 1 cup Castelvetrano or green Cerignola olives, pitted, chopped; ¾ cup Picholine or Spanish olives, pitted, chopped; ½ cup chopped drained piquillo peppers or roasted red peppers from a jar; ⅓ cup olive oil; 3 tablespoons chopped drained capers; 3 tablespoons red wine vinegar; 1 tablespoon chopped oregano; Kosher salt, freshly ground pepper; 1 large ciabatta loaf or other soft Italian bread; ¼ pound thinly sliced Genoa salami; ¼ pound thinly sliced hot capocollo; ¼ pound thinly sliced provolone cheese; ½ pound mozzarella; ¼ pound thinly sliced mortadella; ¼ pound thinly sliced prosciutto

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Gentl & Hyers

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Recipe notes