The classic New Orleans cold cut and olive salad sandwich gets pressed for a more intense, flavorful experience.
Muffuletta Shooter's-Style Sandwiches
About This Recipe
|Active time:||20 minutes|
|Total time:||4 hours and 20 minutes or up to overnight|
|This recipe appears in:||The Food Lab: How to Make a Muffuletta Shooter's-Style Sandwich|
- 1 hearty loaf of bread, preferably sesame-crusted
- 1 recipe New Orleans-Style Olive Salad (about 1 1/2 cups)
- 1/3 pound thin-sliced mortadella
- 1/3 pound thin-sliced sweet soppressata
- 1/3 pound thin-sliced hot capicola
- 1/3 pound thin-sliced sharp provolone
Slice off the top 1 to 1 1/2-inches of the loaf of bread using a bread knife. Cut around the perimeter of the interior crumb, making sure not to break through the bottom crust, then use your hand to lift out the excess bread from the inside, leaving you with a hollow bread boat.
Spread half of olive salad along bottom of bread boat. Layer 1/3 or mortadella, 1/3 of sopressata, 1/3 of capicola, and 1/3 of provolone. Repeat cold cut and cheese layers 2 more times. Top with remaining olive salad and close sandwich.
Wrap sandwich tightly in aluminum foil or burtcher's paper, then place in between two stiff cutting boards. Place a heavy weight on top (about 40 pounds), press down firmly to flatten sandwich, then let rest under the weight for at least 4 hours and up to overnight (keep an eye on the sandwich to ensure that it is pressing evenly).
When ready to eat, remove weights, slice sandwich into four pieces through paper or foil with a bread knife, unwrap, and serve.