Ingredients:
Olive Tapenade:
- 2 pepperoncini peppers, stems removed and finely chopped
- 1 tablespoon (15 ml) Calabrian chili paste, plus extra oil for drizzling
- 1 shallot, finely diced
- 3 garlic cloves, finely chopped
- 2 cups (470 ml) mixed stuffed green olives and pitted Kalamata olives, coarsely chopped
- ⅓ cup (80 ml) olive oil
- 3 tablespoons (45 ml) chopped drained caper berries, finely chopped (8 berries)
- 1 tablespoon (15 ml) sherry vinegar
- 2 tablespoons (30 ml) chopped tarragon
- 2 tablespoons (30 ml) grainy Dijon mustard
- Pepper
Muffuletta:
- 1 large rustic sourdough baguette loaf
- Reserved Calabrian chili oil
- Olive Tapenade
- 1/3 pound (100 g) thinly sliced Genoa salami
- 1/3 pound (100 g) thinly sliced hot capocollo
- 1/3 pound (100 g) thinly sliced provolone cheese (8 slices)
- ½ pound (227 g) fresh mozzarella
- 1/3 pound (100 g) thinly sliced mortadella
- 1/3 pound (100 g) thinly sliced prosciutto cotto
Spinach Cranberry Salad:
- 10 ½ ounces (300 g) spinach, washed and spun dry
- 4 shallots, thinly sliced
- ½ cup (120 ml) dried cranberries
- 2 tablespoons (30 ml) walnut oil
- 1 lemon, juice
- Salt and pepper
- 1/3 pound (100 g) asiago cheese, shaved with a carrot peeler
Method:
For the Olive Tapenade:
In a medium bowl, combine pepperoncini, Calabrian chili paste, shallot, garlic, olives, oil, caper berries, vinegar, Dijon, and tarragon. Season with pepper and mix well.
For the Muffuletta:
Split bread loaf in half horizontally to make 2 wide flat pieces.
Drizzle extra Calabrian chili oil and olive oil over the cut side of both slices of the baguette.
Divide the Olive Tapenade, with juices, between halves.
Layer the salami, capocollo, provolone, mozzarella, mortadella, and prosciutto over the Olive Tapenade.
Close sandwich and wrap tightly in plastic wrap.
Place between pans (such as hotel pans or roasting trays), adding a weight over the top to press the sandwich.
Let sit at room temperature for 30 minutes, then flip, re-apply weight, and let sit 30 minutes.
When pressed, cut into cross sections, and serve with the Spinach Cranberry Salad.
For the Spinach Cranberry Salad:
Add spinach to a mixing bowl.
Drizzle with walnut oil and spritz with lemon. Season with salt and pepper and toss to combine.
Transfer to serving dishes, garnish with Asiago, dried cranberries, and shallots, and serve immediately with sections of Muffuletta.