Muffuletta Shooter's-Style Sandwiches Recipe

Hearty bread, thin-sliced mortadella and thin-sliced sweet sopressata. 10 hr 10 min, serves 4.

⏱ 10 hr 10 min · medium · 🍽 serves 4

Ingredients

• 1 hearty loaf of bread, preferably sesame-crusted
• 1 recipe New Orleans-Style Olive Salad (about 1 1/2 cups)
• 1/3 pound thin-sliced mortadella
• 1/3 pound thin-sliced sweet sopressata
• 1/3 pound thin-sliced hot capicola
• 1/3 pound thin-sliced sharp provolone

Steps

1. Slice 1 to 1 1/2-inches off the top of the loaf of bread using a bread knife. Cut around the perimeter of the interior crumb, making sure not to break through the bottom crust, then use your hand to lift out the excess bread from the inside, leaving you with a hollow bread boat.
2. Spread half of olive salad along bottom of bread boat. Layer 1/3 or mortadella, 1/3 of sopressata, 1/3 of capicola, and 1/3 of provolone. Repeat cold cut and cheese layers 2 more times. Top with remaining olive salad and close sandwich.
3. Wrap sandwich tightly in aluminum foil or burtcher paper, then place in between 2 stiff cutting boards. Place a heavy weight on top (about 40 pounds), press down firmly to flatten sandwich, then let rest under the weight for at least 4 hours and up to overnight (keep an eye on the sandwich to ensure that it is pressing evenly).
4. When ready to eat, remove weight, slice sandwich into 4 pieces through paper or foil with a bread knife, unwrap, and serve.