I use **”Rustic Italian Sesame Bread” by Jonathan Melendez** recipe for the bread. Favorite bread to use for this kind of sandwich. Love the taste of the semolina flour. Plus leftover sandwiches keep really well in the fridge 24-48 hours. Oil soaks into the bread without getting it soggy.
Olive salad is mixed olives, giardiniera, roasted red peppers, capers, garlic, olive oil, and red wine vinegar.
Mortadella, salami, capicola, and provolone cheese.
Made the olive salad the night before. After assembling sandwich, I wrap in parchment and weigh down with a cast iron to squish for a few hours before eating.
Looks incredible and love the specificity of pressing it and letting the ingredients get to know each other before eating. I’ve rarely been disappointed by a Serious Eats recipe
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I use **”Rustic Italian Sesame Bread” by Jonathan Melendez** recipe for the bread. Favorite bread to use for this kind of sandwich. Love the taste of the semolina flour. Plus leftover sandwiches keep really well in the fridge 24-48 hours. Oil soaks into the bread without getting it soggy.
Olive salad is mixed olives, giardiniera, roasted red peppers, capers, garlic, olive oil, and red wine vinegar.
Mortadella, salami, capicola, and provolone cheese.
Made the olive salad the night before. After assembling sandwich, I wrap in parchment and weigh down with a cast iron to squish for a few hours before eating.
[https://www.seriouseats.com/classic-new-orleans-muffuletta-recipe](https://www.seriouseats.com/classic-new-orleans-muffuletta-recipe)
Damnnnnnnnnnnnn
Looks incredible and love the specificity of pressing it and letting the ingredients get to know each other before eating. I’ve rarely been disappointed by a Serious Eats recipe
Perhaps the best sandwich….
Fight me bro.
Giardiniera is easily the best sandwich condiment
This is one proper sandwich.
Bravo. That looks really well done.