Muffuletta

Cook Time 1 hour plus chilling time

Serves 6

Ingredients

1 large oval bread loaf, ciabatta or sourdough is fine

160g shaved turkey slices

80g sopressa salami

200g thinly sliced ham

3 tbsp seeded mustard

2 tbsp mayonnaise

½ cup pitted mixed olives, finely chopped

¾ cup giardiniera (Italian-style pickled vegetable salad), finely chopped

2 x buffalo mozzarella balls, cut into 1cm-thick slices

1 large handful of rocket leaves

3 sprigs basil, leaves picked

1 tbsp extra virgin olive oil

Method

Mix the mustard and mayonnaise. 

Slice the top off the loaf horizontally, then pull out some of the soft bread from the bottom piece and the top. Brush the interior and the cut side of the top with the mustard-and-mayonnaise sauce. 

Arrange the salami first, covering the base, then add olives, a layer of mozzarella, ham, rocket, basil leaves, and a drizzle of olive oil. Now add a layer of turkey, the chopped giardiniera and finally the remaining mozzarella. Place the top of the bread on and tightly wrap in cling film. Place it in the fridge with a tray on top, then add a weight to press the sandwich. Press the sandwich for 4–5 hours or, even better, overnight.

The following day, slice thickly and serve.