Muffuletta Recipe

From The Great American Sandwich

Photo: Susie Cushner



• 3 cups white vinegar
• ½ cup olive oil
• ¼ cup 2 tbsp. kosher salt
• ¼ cup 2 tbsp. sugar
• ½ tsp. red pepper flakes
• ½ tsp. dried oregano
• 2 small bay leaves
• ¾ tsp. black peppercorns
• 1½ cups cauliflower florets
• 1 carrot, sliced ? inch thick
• ½ large onion, sliced ? inch thick
• 2 ribs celery, sliced ½ inch thick
• 2 garlic cloves, smashed
• 1 cup green olives with pimento, roughly chopped
• 3 pepperoncini
• ¼ cup sliced, seeded jalapeños

• 4 (5-inch round) sesame rolls
• ½ lb. mortadella, thinly sliced
• ½ lb. Genoa salami, thinly sliced
• ½ lb. ham, thinly sliced
• 6 oz. provolone, thinly sliced


In a large saucepan, combine vinegar, olive oil, salt, sugar, pepper flakes and oregano and bring to a simmer. Remove from heat.

Meanwhile, toast the bay leaves and peppercorns in a dry skillet over low heat until fragrant, 5 to 7 minutes. Add to hot pickling mixture and let steep 5 minutes.

Combine cauliflower, carrots, onion, celery, garlic, olives, pepperoncini and jalapeños in a two-quart, heatproof container. Strain the pickling mixture over the vegetables and refrigerate two days before serving.

Split rolls in half. Spread a generous spoonful of giardiniera evenly over the bottom half of each roll, layer with the meats and cheese and put on the top halves. Serves 4.

Advertisement - Continue Reading Below
More From Food + Drink
шторы для окон

the best binary options brokers