1 sandwich and 5 cups of 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
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
- To make Cochon giardiniera, toast bay leaves and peppercorns.
- 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.
- Strain bay leaves and peppercorns.
- Place vegetables in a 1 gallon container and pour liquid over vegetables. Let sit for two days before straining liquid and puréeing vegetables.
- To make muffaletta, spread each half of bread with giardiniera.
- 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