Muffuletta Sandwich On Sourdough Bread

Recipe Ingredients

1 tablespoon	15ml	Round Basic Sourdough Bread loaf - (see recipe) (large)
1 cup	237ml	Creole Olive Salad - (listed below)
4 oz	113g	Mortadella - thinly sliced
4 oz	113g	Cappocolo, culatello, or
		Other cured Italian ham - thinly sliced
4 oz	113g	Mozzarella - thinly sliced
4 oz	113g	Provolone or Fontina - thinly sliced
		Pickled pepperoncini - for garnish
		Creole Olive Salad
1/2 cup	118ml	Pitted brine-cured black olives - sliced
		= (such as Nicoise)
1/2 cup	118ml	Large (queen) pimiento-stuffed olives - sliced
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Finely-chopped celery
1 tablespoon	15ml	Minced fresh flat-leaf parsley
1 teaspoon	5ml	Minced garlic
3/4 teaspoon	3.8ml	Freshly-ground black pepper

Recipe Instructions

Slice the bread in half horizontally, and remove enough of the doughy insides to make room for the fillings. Spread about 1/4 cup of the Creole Olive Salad and its oil on the bottom and top pieces of bread, spreading to saturate the bread with oil. Alternately layer the bottom bread with the meat, cheese, and remaining olive salad to taste.

Cut into quarters and wrap tightly in butcher's paper or plastic wrap. Let sit for 30 minutes for the flavors to marry and the oil to soak into the bread. Unwrap and place on a large serving plate with the pepperoncini. Serve.

For the Creole Olive Salad: Combine all the ingredients in a medium mixing bowl and mix well.

This recipe yields 2 to 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F24) - from the TV FOOD NETWORK

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