The BA Muffuletta
['5 oil-packed Calabrian chiles or 1 fresh Fresno chile, chopped', '1 shallot, finely chopped', '2 garlic cloves, finely chopped', '1 cup Castelvetrano or green Cerignola olives, pitted, chopped', '3/4 cup Picholine or Spanish olives, pitted, chopped', '1/2 cup chopped drained piquillo peppers or roasted red peppers from a jar', '1/3 cup olive oil', '3 tablespoons chopped drained capers', '3 tablespoons red wine vinegar', '1 tablespoon chopped oregano', 'Kosher salt, freshly ground pepper', '1 large ciabatta loaf or other soft Italian bread', '1/4 pound thinly sliced Genoa salami', '1/4 pound thinly sliced hot capocollo', '1/4 pound thinly sliced provolone cheese', '1/2 pound mozzarella', '1/4 pound thinly sliced mortadella', '1/4 pound thinly sliced prosciutto']
Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.
Olive salad can be made 1 day ahead. Cover and chill.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.