Lots of delis and sandwich shops here in Los Angeles make their version of a muffaletta, but I haven't found any of them particularly satisfying. And since Central Grocery doesn't deliver, sometimes I have to take matters into my own hands.
It started with bread. I've been on a bread baking kick lately thanks to an absurdly easy and crazy good recipe from Cucina Collora. A perfect loaf, just out of the oven, begged to become sandwiches.
|I made this beautiful thing.|
|Crusty exterior, great crumb, slightly sour flavor. Perfect for muffaletta.|
|I combined kalamata and picholine olives with our homemade giardiniera and pickled hot and sweet peppers and a little olive oil. Add a bit of salt (not much) and some black pepper and you're all set.|
|You can use whatever good stuff you've got on hand to make your olive salad. The longer you let it marinate before you use it, the better it tastes.|
|Lettuce and tomato, then salami, mortadella and capicola. And Drew's big bird slippers.|
|Provolone cheese, my fabulous spicy olive salad and condiments. Just to gild the lily, we topped it all off with a kosher dill pickle slice, too.|
|Not bad for our first go at it. And I barely had time to take the photos before we'd devoured them.|
Got a favorite sandwich? A favorite sandwich joint? A secret spot for great muffaletta? You know I'd love to hear all about it.