Muffuletta

Method

Finely chop the olives, roasted peppers, celery, pickled aubergine and capers together, then combine with minced garlic, olive oil, vinegar, oregano and parsley to create the giardiniera. Season with salt and pepper and allow to sit for at least 30 minutes for flavours to meld. Slice the muffuletta loaf horizontally and scoop out some of the crumb from both halves to create space for the filling. Spread the giardiniera mixture generously on both cut surfaces. Layer the mortadella, capicola, provolone and mozzarella on the bottom half, then place the top half on the sandwich. Wrap the whole muffuletta tightly in greaseproof paper or cling film and press it with a heavy weight for at least 2 hours at room temperature, or preferably overnight in the refrigerator. Cut into quarters and serve, allowing the juices to soak into the bread.