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Cochon Butcher’s Muffuletta


1 (5-inch-round) loaf muffuletta bread, cut in half horizontally

4 tablespoons giardiniera

2 ounces capicola or ham, sliced

2 ounces mortadella, sliced

1 ounce salami, sliced

1 ounce provolone, sliced

No place to source muffuletta bread? Substitute another Italian loaf: “something with some texture but that’s still pretty light,” chef Donald Link says. He also recommends using the highest quality cured meats you can get your hands on.


Spread each half of bread with giardiniera. Layer capicola, then mortadella, then salami, then provolone. For a hot sandwich, heat in a 350-degree oven for about 5 minutes. Or, serve at room temperature. From Eatymology: Muffuletta.
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