Homemade olive salad with layers of thin-sliced Italian cold cuts.
Ingredients
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3/4 cup pitted mixed oil-packed olives
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1/2 cup giardiniera (Italian-style pickled vegetable salad, see notes)
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1/4 cup chopped roasted red peppers
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2 tablespoons parsley leaves
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1 tablespoon capers
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1 medium garlic clove, minced (about 1 teaspoon)
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3 tablespoons extra-virgin olive oil
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1 tablespoon red wine vinegar
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1 large muffuletta-style roll (see notes)
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1/3 pound thinly sliced sweet soppressata (5 1/3 ounces; 151g)
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1/3 pound thinly sliced mortadella (5 1/3 ounces; 151g)
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1/3 pound thinly sliced capicola (5 1/3 ounces; 151g)
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1/3 pound thinly sliced provolone cheese (5 1/3 ounces; 151g)
Description
Combine olives, giardiniera, peppers, parsley, capers, and garlic in the bowl of a food processor. Pulse to chop until no pieces larger than 1/2-inch remain. Transfer to a bowl. Add olive oil and vinegar and stir to combine. For best results, let olive salad rest overnight before continuing to step 2.
Split muffuletta roll in half and spread each cut surface generously with olive salad, making sure to include the juices when spreading. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of capicola, and half of provolone. Repeat layers with remaining meat and cheese. Close sandwiches and press down gently to compress. For best flavor, wrap tightly in paper or plastic and let rest for 1 hour before serving. Cut into triangular wedges to serve.
