Sicilian muffuletta is usually made with a round of soft bread stuffed with cured meats, cheese and giardiniera-style pickled vegetables with olives. I like to use a whole ciabatta or focaccia, sliced in half horizontally. Take a mix of coarsely chopped olives (or use tapenade), garlic, pickled vegetables such as capsicum, gherkins and capers. Add a splash of red wine vinegar and chopped parsley. Spread half the mix on each half of the bread. Thinly slice some ham and build up in layers, then add some thin slices of provolone, gruyère or other sweet and nutty cheese. Add the top and wrap the loaf in baking paper. Weigh it down for at least 1-2 hours, then bring to room temperature before slicing and eating.
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