Recipes

Cochon Butcher’s Muffaletta

Cochons-Muffalaletta
Photo by Chris Granger

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yields

1 sandwich and 5 cups of giardiniera

    Cochon Giardiniera
  • 1 bay leaf
  • 5 teaspoons black peppercorns
  • 1 cup white vinegar
  • ¼ cup olive oil
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon oregano
  • 1½ cups cauliflower florets
  • 1 small carrot, cut into ⅛-inch slices
  • ½ small onion, cut into ⅛-inch slices
  • 2 garlic cloves, smashed
  • 2 celery stalks, cut into ½-inch slices
  • ½ cup pimento-stuffed green olives, roughly chopped
  • ¼ cup pepperoncini
  • Muffaletta Sandwich
  • 1 5-inch roll of muffaletta bread, sliced in half horizontally*
  • 1-2 tablespoons Cochon Giardiniera (see previous recipe
  • 2 ounces capicola or ham, sliced
  • 2 ounces mortadella, sliced
  • 1 ounce salami, sliced
  • 1 ounce provolone, sliced
  • *Cochon Butcher uses bread from Gendusas bakery in NOLA, but use any Italian-style sesame-topped loaf
steps
  1. To make Cochon giardiniera, toast bay leaves and peppercorns.
  2. Combine vinegar, olive oil salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
  3. Strain bay leaves and peppercorns.
  4. Place vegetables in a 1 gallon container and pour liquid over vegetables. Let sit for two days before straining liquid and puréeing vegetables.
  5. To make muffaletta, spread each half of bread with giardiniera.
  6. On bottom half, lay out capicola, then mortadella, then salami, then provolone. Close sandwich.

Note: For a hot sandwich, place in 350 degree oven for about 5 minutes. Or serve at room temperature. Serve whole, cut in half or in 4 triangle pieces.

  • from Chef Stephen Stryjewski of Cochon Butcher, New Orleans, LA

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