You Deserve a Massive Sandwich
Every now and then you just have to have a massive sandwich. One with gobs of meat and cheese and some sort of strong relish or mustard. This Muffuletta, from Roadfood Sandwiches, is enough to make you cry. With happiness.
I heart Jane and Michael Stern.
Roadfood Sandwiches includes Jane and Michael's picks for the best sandwiches in the US from their trips to and fro among amber waves of grain and purple mountain majesties. This particular Muffuletta was discovered at All Star Sandwich Bar in Cambridge, Massachusetts.
One heads up--the olive salad needs to marinate for at least 12 hours, so plan ahead for your sandwich feast.
from Roadfood Sandwiches
1 large fresh Italian boule (hard crust is essential)
5 to 6 ounces thinly sliced Genoa salami
5 to 6 ounces thinly sliced ham
5 to 6 ounces mortadella (I omitted in my version and it still tasted great)
5 to 6 ounces thinly sliced provolone cheese
Olive salad (recipe below)
Slice the boule in half horizontally and scoop out about half of the soft interior from the top and bottom (as evenly as you can). Brush the bottom half of the loaf with juice from the olive salad marinade. Layer on the cold cuts and cheese. Top with as much olive salad as you can fit without it spilling out. Top with the remaining half of the bread and cut into quarters. Serve room temperature with beer.
1 c coarsely chopped good quality green olives
1/4 c finely diced celery
1/4 c finely diced carrot
2 t finely chopped garlic
2 T dried oregano
1 t freshly ground pepper
1/4 c olive oil (or more if you like)
2 T red wine vinegar
2 T fresh lemon juice
Thoroughly mix together all the ingredients in a medium bowl. Cover and let marinate for 12 hours at room temperature. The salad will keep for several days refrigerated but will gradually become more mild.