Top | Sandwiches

Italian Muffuletta

(recipe, Shari Sirkin)

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    1. 3 Tbsp. olive oil
    2. 2 Tbsp. white-wine vinegar
    3. 2 tsp. snipped fresh oregano
    4. 1 tsp. Dijon-style mustard
    5. ΒΌ tsp. red-pepper flakes
    1. 12 slices crusty sourdough bread
    2. 2 medium tomatoes, sliced
    3. 6 oz. fontina or provolone, thinly sliced
    4. 6 oz. prosciutto or mortadella, thinly sliced
    5. 2 cups loosely packed fresh basil leaves
    6. 5 pepperoncini salad peppers, seeded and thinly sliced


    1. Combine the olive oil, vinegar, oregano, mustard, and pepper flakes. Mix well and set aside.
    2. On six of the bread slices, layer the tomatoes, cheese, meat, basil, and pepperoncini.
    3. Drizzle the oil mixture over the sandwich filling. Top with the remaining bread slices.
    4. Wrap sandwiches tightly. Chill up to 2 hours before serving.