Muffuletta | Saveur
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich. It's best eaten the day after it's made, to allow the salad to...
Ingredients
- 1 <sup>1</sup>⁄<sub>4</sub> cups coarsely chopped cauliflower florets
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- <sup>1</sup>⁄<sub>2</sub> tsp. dried oregano
- <sup>1</sup>⁄<sub>2</sub> tsp. dried thyme
- 2 small carrots, roughly chopped
- 2 small ribs celery, thinly sliced
- <sup>3</sup>⁄<sub>4</sub> cup chopped pitted green niçoise olives
- <sup>1</sup>⁄<sub>2</sub> cup chopped pitted kalamata olives
- <sup>1</sup>⁄<sub>2</sub> cup chopped roasted red peppers
- <sup>1</sup>⁄<sub>4</sub> cup jarred, drained, sliced banana peppers
- 2 tbsp. red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 (8″-10″) round loaf Italian bread with sesame seeds
- 6 oz. thinly sliced deli ham
- 6 oz. thinly sliced Genoa salami
- 6 oz. thinly sliced mortadella
- 6 oz. thinly sliced provolone
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