Almost Central Grocery Muffuletta Food

MUFFULETTA BREAD

Steps:

• In the bowl of a stand mixer, combine warm water, yeast, and sugar. Stir well and let stand for 10 minutes until it becomes foamy.
• In a separate bowl, combine all purpose flour, bread flour, salt, and shortening. Use your hands to break up the shortening until no noticeable clumps remain.
• Once the yeast is foamy, fit the mixer with the dough hook attachment and slowly add the flour on low speed. Pause to scrape down the sides as necessary.
• After the dough comes together, place it on a lightly floured surface and knead until smooth and elastic (about 10 minutes). A good indicator for when it's done is by poking it with your finger: if the dough springs back quickly to fill the gap, you're good to go.
• Coat a large bowl with the olive oil (3 tbsp is on the generous side). Place the dough in the bowl, then turn once to coat it in oil.
• Cover loosely with a towel or plastic wrap and place in a warm spot, like next to a window with the sun beaming in.
• Allow the dough to rise until doubled in size (about 1.5 hours).
• Punch down the dough and place it on a lightly oiled baking sheet. Shape it into a flat, round disk about 9 inches across.
• Sprinkle to top with sesame seeds and press them gently into the dough.
• Loosely cover the dough and, once again, give it an hour to rise.
• When the dough has risen a second time, whisk together the egg and 2 tbsp of cold water, then brush the top with the egg wash.
• Place the dough in an oven at 425ºF for 10 minutes.
• Turn the heat down to 375ºF and bake for an additional 25 minutes.

CENTRAL GROCERY'S MUFFULETTA

Steps:

• In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside.
• Remove a 1" layer of soft center of bread from both halves to make room for the filling. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
• Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours.
• Cut into 8 wedges and serve.

ALMOST CENTRAL GROCERY MUFFULETTA

Steps:

• Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic, and oregano in a bowl.
• Cover and chill for 2 to 4 hours.
• To assemble the sandwich, split the loaf of bread in half horizontally.
• Take some of the soft insides out of each side.
• Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl.
• Stir the relish to blend and then spoon half onto the bottom round of bread.
• Arrange the mortadella slices over the olive salad.
• Then layer the provolone and salami.
• Mound the remaining olive salad over that and cover with the top shell.
• Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.
• Cut the sandwich into wedges to serve.