Making one giant sandwich cake is easier than making 12 individual sandwiches.
Allow me to suggest the muffuletta sandwich.
Its Italian flavors and celebratory New Orleans roots make it the perfect crowd pleaser to complement good times.
The entire sandwich is served by slicing it into wedges, like how you would serve a cake.
So stick a candle in it and call it my birthday.
Heres how you make it.
Theres going to be a lot of filling so you dont want to struggle just biting through the crust.
I used a wheat boule about eight-inches wide.
Split the loaf horizontally.
Hollow out both sides of the loaf.
I took out maybe a quarter to a half-inch of bread from both sides.
Spread the chopped olive salad on both pieces of bread.
Dont be shy, and include the oily brine as you scoop it on.
Now for the meats and cheeses.
you’re able to pile them on in any order that you like.
The mortadella went in the middle, on the bottom bun.
Somehow I found a deli that had mortadella studded with pistachios.
If you get the opportunity to buy this, do it.
I quickly flipped the top side onto the bottom, et voila.
(Too soft, and it might get soggy.)
If youre bringing this hulk to a barbecue or picnic, its already packed.
Trust me, you wont be mad when its happening.
This sandwich is salty, briny, piquant-sour, and satisfying.
Its everything you love about Italian cured meats, crunchy antipasti, and soft, chewy bread.
So you have ham instead of capicola, go for it.
Bologna instead of mortadella, wholl notice?
Maybe you have extra mozzarella cheese youre trying to finish; go on, add it.
Pop it all in a food processor and pulse 10 times.
A little variety never hurts.
Hollow out some of the crumb on both sides.
Fill both hollows in with olive salad and spoonfuls of brine.
Layer on the meats and cheeses in any pattern you like.
kill the lid of the sandwich and wrap it tightly in plastic wrap or paper.
Put it on a plate in the fridge (it will be oily).
Let it set for at least 30 minutes.
With a serrated knife, slice into 10 wedges to serve.
