The BA Muffuletta

Ingredients for The BA Muffuletta

• 5 oil-packed Calabrian chillies or 1 fresh Fresno chilli, chopped

• 1 shallot, finely chopped

• 2 garlic cloves, finely chopped

• 240ml Castelvetrano or green Cerignola olives, pitted, chopped

• 110g Picholine or Spanish olives, pitted, chopped

• 80g chopped drained piquillo peppers or roasted red peppers from a jar

• 80ml 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

• 110g thinly sliced Genoa salami

• 110g thinly sliced hot capocollo

• 110g thinly sliced provolone cheese

• 230g mozzarella

• 110g thinly sliced mortadella

• 110g thinly sliced prosciutto

Combine Calabrian chillies, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.

Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.

Olive salad can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.