Muffuletta Sandwich

[nverland]

Muffuletta Sandwich
Serves 6 Prep time 6 hours, 30 minutes

Ingredients

1 x round crusty loaf of bread (boule, cob or sourdough - about 6" or 15cm diameter)
2 tablespoons extra virgin olive oil (can use herb infused oil)
2 tomatoes, thinly sliced
2 to 3 sprigs of fresh oregano (leaves only or 1/2 teaspoon dried oregano)
1 tablespoon capers
1/2 red onion, peeled and thinly sliced
75g pimento stuffed green olives (cut in half)
4 x slices smoked pork loin (or smoked ham)
6 slices provolone cheese (or provoletta cheese)
8 slices coppa (or salami)
100g mozzarella cheese (cut into thin slices)
Sea salt and freshly cracked black pepper to taste
Cling-film, greaseproof paper and string

Note
A Muffuletta Sandwich is a popular sandwich originating among the Italian immigrants in New Orleans, Louisiana, using a Sicilian sesame round bread loaf, it is stuffed with ham, salami, cheese and an olive salad.

Directions

Step 1 Cut the round loaf of bread in half horizontally, and scoop some of the crumb out, to make a hollow. Keep the breadcrumbs for later, I usually freeze them.
Step 2 Drizzle the olive oil inside the bread, top and bottom and season to taste with sea salt and freshly cracked black pepper.
Step 3 Start to fill and layer the sandwich as so: sliced tomatoes, oregano leaves, capers, sliced red onions, olives, 2 slices of pork loin or ham, 3 slices of provolone cheese, 4 slices coppa or salami, the mozzarella slices and the remaining 3 slices of provolone cheese and 4 slices of coppa.
Step 4 Place the lid of the sandwich loaf on top, pressing down to make a seal; wrap tightly in cling-film and then in the greaseproof paper tying it all up with string.
Step 5 Place some heavy weights on top of the sandwich and keep it in a cool place, such as the fridge, for up to 6 hours or until you need to serve it. Take the weights off the sandwich and unwrap the sandwich, then slice it to serve in wedges, or in thick slices.
Step 6 This is better if made several hours before serving, or even the night before. Serve with side salad and extra olives and pickles.