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New Orleans Muffuletta

Print Recipe
Course Appetizer, dinner, Lunch
Cuisine American, cajun, creole

Ingredients
  

For the Bread

  • 1 cup water 110 degrees
  • 1 tbsp sugar
  • 2 1/4 oz pkg active dry yeast
  • 3 cups bread flour
  • 1 1/2 tsp salt
  • 2 tbsp vegetable shortening like Crisco
  • 1 tsp sesame seeds

To assemble the Muffuletta

  • 1 large Round Muffuletta Bread from the recipe above or store bought
  • 1 Jar Olive Salad ( I used Central Grocery Salad - see the link in the post)
  • 1/4 lb sliced fresh Mozzarella
  • 6 oz sliced capocollo or prosciutto
  • 1/4 lb sliced Genoa Salami
  • 1/4 lb sliced mortadella
  • 1/4 lb sliced mild provolone cheese

Instructions
 

For the Bread

  • Add warm water to a measuring cup and stir in the sugar.  Stir in the yeast and set aside for 5-10 minutes or until foamy.
    While the yeast is developing, add the bread flour, salt, and shortening to the bowl of a stand mixer, fitted with a hook attachment.When the yeast is foamy, add it to the flour mixture and knead the dough on low to medium speed until the dough is fully incorporated and the dough is soft and smooth.
    Lightly oil a medium bowl and transfer the dough to the bowl, flipping it over once or twice to lightly coat with oil. Cover with a clean kitchen towel and put in a draft free space until doubled in size, about 1 1/2 hours.When the dough has risen, punch it down and transfer to a lightly floured surface. Form the dough into a 10" diameter round loaf and place on a baking sheet lined with parchment paper.
    Whisk the egg and water in a small bowl and lightly brush the top of the loaf with the egg wash. Sprinkle with sesame seeds and set aside in a draft free space to rise a second time until almost doubled in size, about one hour.
    Place rack in the center of oven and preheat to 425°. Bake loaf in the center of the oven for 10 minutes, thenreduce the heat to 375° and continue baking for 20-25 minutes or until golden.Let loaf cool before slicing.

To assembly the Muffuletta

  • Open the bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve.
Keyword appetizer, cajun, holidays, Muffuletta, New Orleans, New Orleans Muffuletta