salami muffulettas with red peppers
PREP TIME 30 mins, plus marinating
1 loaf Italian-style seasame seed bread
2 1⁄4 cups mozzarella cheese
1 cup provolone or Jarlsberg cheese
3oz (85g) salami, thinly sliced
1 cup mortadella, thinly sliced
3oz (85g) Parma ham, thinly sliced
For the tapenade:
3 1⁄2oz (100g) pitted green olives, chopped
2 roasted red peppers (see technique, right), chopped
1 shallot, sliced
2 tbsp olive oil
2 tsp red wine vinegar
1 tbsp capers
pinch each of chopped thyme, rosemary, and oregano
salt and freshly ground black pepper
1 For the tapenade, stir together the olives, peppers, shallot, oil, vinegar, capers, and the herbs in a medium bowl. Season well. Leave to marinate for 10 minutes.
2 Slice the loaf in half horizontally. Scoop out one-third of the bread from the insides of the top and bottom halves. Spread the olive mixture evenly across the top and bottom.
3 Layer the cheeses and meats onto the bottom half of the loaf. Replace the top and press down well. Wrap in plastic wrap and marinate the sandwich for at least 1 hour, or keep chilled for up to 1 day. Cut into slices to serve.
Roasting and Peeling Pepper:
1 With a pair of tongs, hold the pepper over an open flame to char the skin. Rotate the pepper and char each side evenly.
2 Put the pepper into a plastic bag, seal, and allow the skin to loosen. When the pepper has cooled, peel away the charred skin.