Sassy Muffuletta

 

Question: Can't get an old school cold Italian sub from this place?

Answer: Try a homemade New Orleans Mardi Gras inspired Muffuletta sandwich with goodies from these kind folks, complimented by my new favorite tapenade. An unctuous olive salad made using two of our favorite products at Rick's Picks HQ, Pepi Pep Peps, and our newest launch, a delicious giardiniera, Rick’s Picks Sweet & Sassy Mix. 

You’ll want to dig in! Trust!   

Pepi Sweet & Sassy Muffuletta
Inspired by O Magazine

Yield: Serves 4 to 6, Generously!

The Method: Ingredients

1 15oz jar of Rick’s Picks Sweet & Sassy Mix, drained and brine reserved

1 15oz jar of Rick’s Picks Pepi Pep Peps, ½ cup of Pepi Pep Peps
6 oz green pitted olives
6 oz black pitted olives
1/4 cup of sweet and spicy banana peppers
1/2 cup of extra virgin olive oil
5 anchovy fillets
2 tsp dried Italian seasonings (optional)
A pinch of kosher salt

1 Italian bread, loaf or round, preferably unseeded (about 12 inches in diameter)
 
3-4 tbsp oil from olive salad (or more, to taste)
3 oz capicola ham, thinly sliced
3 oz Genoa salami, thinly sliced
3 oz mortadella, thinly sliced
3 oz provolone cheese, thinly sliced
3 oz Swiss cheese, thinly sliced

 
The Method: The Tapenade 

Coarsely chop the contents one jar of Sweet & Sassy Mix, reserve brine.  Chop ½ cup of Pepi Pep Peps (make sure to generously collect all of the good garlic bits, leaving the brine behind), green and black olives, banana peppers. Mince anchovy fillets. Combine all in a medium bowl, mix well. Add extra virgin olive oil and all reserved Sweet & Sassy Mix brine. Be sure to remove all of the thyme stalks from the brine.  Add kosher salt. Allow the tapenade to sit and meld. Being in a hurry, I couldn’t wait the preferable two days to a week melding time recommended for the tapenade; however, I would highly suggest allowing your tapenade to sit covered refrigerated for at least 2 hours.

 

 The Madness: The Sandwich Assembly

Halve the loaf of bread lengthwise. Generously spoon the tapenade (reserving its brine) on the cut side of the top loaf. Spread out the olives and pickle salad all over the bread. Set aside. Coat the bottom half of the bread with three (3) to four (4) tablespoons of the tapenade’s brine and olive oil liquid.

Keeping It Real Disclosure: The easy, more practical way of assembly would be to start with the bottom side of bread, spreading the tapenade, then topping it with overlapping slices of ham, salami, mortadella, provolone, and Swiss. At that point you'll only have to top the layered half with the side that's been saturated with the tapenade's oil and brine dressing to top the sandwich.

HOWEVER, by this time, I was completely enamored with this sandwich and wanted to gawk at its magnificence for as long as possible. Alas, I didn't assemble our muffuletta with efficiency, but I know in my heart, that didn't compromise the taste one bite! 

I set aside the tapenade smeared half.  I layered the oil laden side with alternate rows of the meats and cheeses: Salami, Swiss, Provolone, Capicola, Mortadella.  In the end I needed a little help to weld the two sides together without having tapenade spill all over our kitchen.  Ultimately there was success.  

If you’re on the fast track with eating this sandwich, forgetaboutit! This sandwich requires patience.

Now, wrap the entire sandwich in clear plastic wrap. Squeeze out as much air as you can, forcing the olive oil/brine/tapenade sandwiched meats together. Now is where your strength and virtue align. Allow your wrapped sandwich to sit for at least one (1) more hour. 

One hour later; unwrap, slice into wedges, or long into large slices.

Isn’t she gorgeous!?!?

To my non-pork eating Loved Ones, Honties, I was SO thinking about you!!! 
 
xo, bon appegechee