This Muffuletta is a traditional New Orleans sandwich with mortadella, capicola, sopressata, olive tapenade and lettuce on a round loaf of bread. It can be enjoyed room temperature or warm
3leavesleaf lettucelarge leaves of romaine work fine too
Instructions
Making the Olive Tapenade
Place all tapenade ingredients in the food processor then blend until you have small chunks
Making the New Orleans Muffuletta
Cut the round loaf of bread in half
Spread each side of the bread with the olive tapenade
Layer the provolone, mortadella, spicy capicola, and sopressata on the bottom of the bread
Top with lettuce then the top half of the bread
Cut into four pieces and serve
Notes
Make tapenade up to 5 days in advance and store in an airtight container in the fridge. Eat sandwich cold or heat in oven, wrapped in foil for 10 minutes before adding lettuce.