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Italian Muffuletta with Hot Pickled Peppers
Ingredients
- 1 cup pitted olives, chopped
- 1 tbsp. minced shallots
- 1 tbsp. minced celery
- ½ cup roasted red pepper strips
- 2 tbsp. capers, rinsed, dried, and chopped
- 2 Italian hot pickled peppers (pepperoncini or giardiniera), chopped
- 3 tbsp. olive oil
- 1 tbsp. red wine vinegar
- Kosher salt and freshly ground black pepper
- 1 round loaf focaccia or Italian bread
- 4 oz. sliced Capicola
- 4 oz. sliced Mortadella
- 4 oz. sliced Soppressata
- 4 oz. sliced provolone cheese
Directions
- 1. Combine olives, shallot, celery, red peppers, capers, hot peppers and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
- 2. Slice bread lengthwise in half. Use fork to scoop out soft bread from each half, leaving a ½-inch shell.
- 3. Spoon olive salad into both bread halves. Layer capicola, mortadella, soppressata and cheese over bottom half of bread.
- 4. Cover with remaining top slice of bread. Slice into four wedges and serve immediately, or wrap in plastic wrap and refrigerate up to 4 hours before serving.
