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Muffaletta sandwich with provolone & marinated peppers

Servings: 4 sandwiches
A New Orleans classic, that’s usually packed with salumi, that’s easily veg’d by subbing the meat out for extra peppers and going heavy on paprika for smoky satisfaction. Try and track down a cob loaf or nice big ciabatta, then fill and slice as you need. It’s the kind of sandwich that actually gets better with time, as the filling soaks into the bread.


Muffaletta filling

  • ¼ bunch parsley or 20gms leave picked and stems roughly chopped
  • 2 garlic cloves
  • 1 shallot roughly chopped
  • 2 tbsp olive oil
  • ½ cup kalamata olives pitted
  • ½ cup green olives pitted
  • ½ cup gardenia pickles
  • 4 small cornichons
  • 2 tbsp capers
  • 1 tbsp red wine vinegar
  • ¼ tsp sweet paprika
  • ¼ tsp freshly cracked pepper
  • 1 jar roasted marinated peppers, drained
  • 8 slices provolone cheese
  • Loaf of ciabatta or Cob


  • In a food processor start by blitzing garlic, parsley stems, shallot and oil until combined. This will help break up the stems first. Then add the rest of the muffaletta ingredients along with parsley leaves, then pulse to keep the rest chunky and not paste-y. Check for seasoning and balance (more cornichons and olives always welcome).
  • Cut the loaf of bread in half and spread ¾ of the filling on the bottom and the rest on the lid. Working with the bottom piece, layer the roasted capsicums over the mix, then the provolone cheese and then repeat until all of the peppers and cheese are used. Top with its lid and squish down to hold it all together. Leave the lot for at least a couple of hours to seep into the bread.
  • Cut into desired pieces (jaunty or straight, your choice), pop a skewer and a cornichon in each piece to hold them together to serve, or wrap in baking paper and foil if transporting to work.


The Muffaletta mix will last in your fridge for 2 weeks.

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