Muffuletta Sandwich

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Ingredients

• For the Bread
• 3/4 cup + 1 tablespoon (195 milliliters) water at 95 degrees Fahrenheit
• 2 teaspoons (6 grams) instant yeast
• 2 3/4 cups (415 grams) bread flour
• 1 1/2 teaspoons (7 grams) fine sea salt
• 1 tablespoon (14 grams) granulated sugar
• 2 tablespoons (23 grams) lard or shortening
• For the Giardiniera
• 1 quart (950 milliliters) white vinegar
• 1 cup (240 milliliters) water
• 1 tablespoon (10 grams) kosher salt
• 2 bay leaves
• 1 tablespoon (9 grams) coriander seeds
• 1 teaspoon (2 grams) grains of paradise
• 5 ribs sliced celery
• 1/2 head cauliflower florets
• 6 coarsely chopped carrots
• 2 thinly sliced red Fresno chilies
• 1 tablespoon (5 grams) finely chopped fresh oregano
• For the Olive Salad
• 3/4 cup (165 grams) rough chopped black olives
• 1 cup (190 grams) rough chopped Castelvetrano olives
• 1 cup (190 grams) rough chopped dry-cured olives
• 1 tablespoon (5 grams) finely chopped fresh oregano
• 1 finely diced shallot
• 3 cloves garlic, grated
• 2 large handfuls of giardiniera
• 3 finely diced Thai chilies
• 2 tablespoons (30 milliliters) sherry vinegar
• 1/4 cup (60 milliliters) extra virgin olive oil
• Salt and pepper to taste
• For the Sandwich
• Muffuletta bread
• Olive salad
• Ham
• Swiss cheese
• Genoa salami
• Smoked provolone
• Mortadella
• Garlic oil (3 tablespoons olive oil, 2 garlic cloves grated)

Instructions

1. Prepare the bread dough, let it rise, shape, proof, and bake.
2. Make the Giardiniera by simmering vegetables in a vinegar mixture and marinate.
3. Create the Olive Salad by mixing all ingredients together.
4. Slice the Muffuletta bread, toast, and brush with garlic oil.
5. Layer the sandwich starting with olive salad, followed by ham, Swiss cheese, salami, provolone, mortadella, more olive salad, and meat slices.
6. Reassemble the sandwich, slice, and enjoy the Muffuletta goodness.

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