Warm Muffaletta Sandwiches
This olive salad is extremely versatile. Serve it on toasted country bread slices as a quick bruschetta or as a spread for other sandwiches.
- 1 focaccia dough in an 8-inch square pan (see related recipe at left), at cool room temperature
- 2 Tbs. olive oil, plus more for brushing
- 1 tsp. sesame seeds (optional)
- 1 small garlic clove, minced
- 1/2 cup coarsely chopped pitted green olives
- 1 celery stalk, coarsely chopped
- 1 1/2 tsp. red wine vinegar
- 1/8 tsp. red pepper flakes
- 4 oz. Genoa salami, sliced
- 4 oz. Black Forest ham, sliced
- 5 oz. provolone cheese, sliced
Bake the dough
Preheat an oven to 400°F.
Uncover the dough and dimple the top of it with your fingertips. Brush with olive oil and sprinkle with the sesame seeds. Bake until the focaccia is golden brown, about 30 minutes. Remove the focaccia from the pan and let cool on a wire rack.
Make the olive salad
Meanwhile, in a bowl, stir together the garlic, olives, celery, the 2 Tbs. olive oil, the vinegar and red pepper flakes. Let stand at room temperature to blend the flavors.
Toast the sandwiches
Preheat a broiler.
Cut the focaccia into 4 equal squares and cut each square in half crosswise, making 8 slices total. Spread the bottom 4 slices with the olive salad, top with the salami, ham and provolone, and then top with the remaining focaccia slices.
Place the sandwiches on a baking sheet and broil until the cheese melts and the focaccia is golden brown, about 2 minutes. Transfer the sandwiches to a cutting board, cut in half and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).