Muffuletta

 A Muffuletta is a New Orleans tradition created by Sicilian immigrants. It's named after the type of  bread, a round country-style loaf topped with sesame seeds and is usually filled with ham, salami and mortadella but a veggie version isn't too difficult to imagine, using vegetable anti pasti such as courgettes, aubergine and mushrooms. There's something quite perfect about a stuffed-loaf sandwich.

Ingredients

1 Sicilian muffuletta loaf (or a round country-style loaf like a French boule)

1 aubergine 

1 courgette

150g mushrooms

250g sliced provolone cheese (if you can’t find it, use gruyère or emmental)

for the cochom giardiniera

1 bay leaf

6 tsp black peppercorns

250ml white wine vinegar

4 tbsp olive oil

2 tbsp salt

2 tbsp caster sugar

1 tsp chilli flakes

1 tsp dried oregano

1 tbsp capers

200g cauliflower florets

2 carrots, peeled and sliced (about 5mm) 

½ small onion, sliced

2 garlic cloves, crushed

1 celery sticks, sliced into 5mm pieces

100g pepper-stuffed green olives, roughly chopped

50g pickled green chillies, such as 

 

Method

Begin by preparing the giardiniera (pickled veg) a few days in advance. 

Dry fry the bay leaf and peppercorns 5 minutes until they begin to release their fragrance. Then set aside for later. 

Pour the white wine vinegar and olive oil into a saucepan, then add  salt, sugar, chilli flakes and oregano. Bring it to a gentle simmer for a few minutes. Remove from the heat then add the bay leaf and peppercorns. Allow to infuse whilst cooling down.

Place all the other ingredients into an air-tight container and pour in the liquid through a sieve. Keep in a cool place for 2 days. When you are ready to use the pickled veg drain the contents and place in a food processor. Give it a gentle pulse to achieve a rough purée.

Slice the top off the loaf and hollow it out with your hands. (I have seen Muffulettas where the loaf is just cut in half and the filling is simply sandwiched in between but I prefer the stuffed loaf idea.)

Spread a good layer of the giardiniera. Then a layer of cheese. Then the courgette, followed by cheese, then the mushrooms, then cheese, then the aubergine, and the last layer of cheese. Finish with another layer of the giardiniera. 

The filling should completely fill the loaf. In fact if it's a little over-filled the better. Wrap in clingfilm and place between two chopping boards and place a weight to press on it for a few hours. 

You could eat the sandwich cold, which is great for picnics, or even better you warm it up. Wrap the loaf in foil and place in a hot oven, about 180°C oven for 15 - 20 minutes until the cheese has melted. 

Leave to cool for a few minutes, then slice in half and shove it in your face.