The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Cochon Butcher’s Muffuletta

Advertisement

Ingredients

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.

Directions

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.

Print Recipe