Ingredients

for the bread

• 1 c. warm water
• 1 Tbsp yeast
• 1 Tbsp sugar
• 2 c. all purpose flour
• 1 c. bread flour
• 1 1/2 tsp salt
• 2 Tbsp lard or vegetable shortening
• sesame seeds
• 3 Tbsp olive oil
• 1 egg
• 2 Tbsp cold water

for the olive salad

• 1 1/2 c. green olives, pitted
• 1/2 c. kalamata olives, pitted
• 1 c. giardiniera
• 1 Tbsp. capers
• 3 cloves garlic, thinly sliced
• 1/8 c. celery, thinly sliced
• 1 Tbsp parsley, finely chopped
• 1 Tbsp fresh oregano
• 1 tsp. crushed red pepper flakes
• 3 Tbsp red wine vinegar
• 1/4 c. roasted red peppers
• 1 Tbsp green onions, thinly sliced
• salt and pepper to taste
• 1 to 1 1/2 c. olive oil

for the sandwich

• 1/4 lb genoa salami
• 1/4 lb hot capicola (or regular ham)
• 1/4 lb mortadella
• 1/8 lb sliced mozzarella
• 1/8 lb sliced provolone

Preparation

to make the bread Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces. When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary.. Alternatively, you can let the machine do the work, but for me, bread is a touch thing. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.

to make the olive salad Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with oil. Put into a bowl or jar, cover and let the flavors marry for about one week.

to assemble the sandwich Cut the bread in half lengthwise. Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom. Layer half of the salami on the bottom half of the bread. Then the mortadella. Then the mozzarella, then the capicola/ham, provolone, and the remainder of the salami. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it.

NOLA Cuisine