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Sorta Muffuletta

muffuletta sandwich mortadella soppressata salami provolone olive salad sub roll my therapist
“My therapist says I suffer from imposter syndrome.”

My therapist says I suffer from imposter syndrome & I need to be more confident in myself & stop listening to the voices in my head that say I’m “a fake” & “not authentic” & “this sandwich isn’t a muffuletta – it’s an imposter cuz you made it” & I’m supposed to ignore these negative thoughts & embrace the reality that this is not a real muffuletta & not an imposter muffuletta but it is a delicious muffuletta- esque sub that doesn’t taste like an imposter & simply wants to be it’s authentic sandwich self.


1/2 cup pitted green olives
1/2 cup giardiniera
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/3 pound soppressata sliced thin
1/3 pound mortadella sliced thin
1/3 pound Genoa salami or hot capicola sliced thin
1/3 pound provolone
A large sub roll

Drain the olive brine and giardiniera brine into a medium bowl.  Chop the olives and giardiniera by hand or in a food processor keeping it slightly chunky.  Combine with the olive oil and red wine vinegar and place in an air-tight container in the fridge for at least an hour.

When the olive salad is ready, cut open the sub roll. Spread some of the olive salad on the inside top and bottom of the bread making sure to spoon on plenty of the salad dressing. Place 1/3 of the mortadella on the bottom bread. Then 1/3 of the soppressata. Then 1/3 of the salami or capicola. Then 1/3 of the provolone. Repeat these layers until all of the meat and cheese are used.

Place the top half of the bread on the sandwich taking care to keep all the olive salad inside. Wrap the sandwich tightly in plastic wrap and place it in the fridge for at least an hour.

Posted in bar food, bushwick, cheese, comfort food, condiment, cooking, deli, food, recipe, sandwich

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