Mobile Muffulettas Recipe
Muffulettas from the Battle House Hotel are made to be held (and eaten) during the Mardi Gras action. Recipe by Tony Reynolds, Executive Chef Battle House Hotel
Olive Salad Ingredients
1 cup pimento-stuffed green olives
1/2 cup kalamata olives, drained
1/2 cup pepperoncini, sliced and drained
1/4 cup pickled cauliflower florets
1/4 cup red onion, roughly chopped
2 cloves garlic
2 tablespoons capers, drained
1 tablespoon celery, roughly chopped
1 tablespoon carrot, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
freshly ground black pepper, to taste
kosher salt, to taste
1/2 teaspoon celery seed
3/4 cup olive oil
1/4 cup red wine vinegar
Sandwich Ingredients
2 pounds Herbed foccacia bread
8 ounces Soppressata salami, thinly sliced
8 ounces spicy Capicola, thinly sliced
8 ounces mortadella, thinly sliced
1 pound sliced provolone cheese
Directions
1. For the olive salad, use a food processor to pulse the olives, pepperoncini, florets, onion, garlic, capers, celery, carrot and dried herbs together until a uniform but chunky mixture is achieved. Be careful not to process too far into a puree.
2. Transfer mixture to a bowl and add olive oil and vinegar. Fold together, taste for seasoning and adjust with salt and black pepper as needed. Cover the bowl with plastic wrap and refrigerate at least 8 hours to allow the salad to marinate.
3. Cut foccacia in half horizontally. Coat the bottom half of the bread liberally with the olive salad, including oil. Layer the meats on top of olive salad, followed by the cheese. Return the top of the bread, cut into desired portions and serve.
Optional: Toast the finished, unsliced sandwich in a 375 degree oven until the cheese is melted and the bread begins to crisp. Remove from oven, cut into desired portions and serve.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
