The Super Bowl is in New Orleans, so my mind goes to the local dishes. I did a muffuletta sandwich about four years ago, and while tasty and traditional, it didn’t have any mad scientist elements. It needed more zip, so I added an olive spread and dry chorizo. I found a better bread with Chunkers focaccia bread. I added more meat and cheese, and finally I heated it which takes it over the top. I hope you like it.

1 loaf Chunkers Focaccia bread
1/4 pound mortadella
1/4 pound hard salami
1/4 pound capitcola ham
1/4 pound dry chorizo
1/4 pound prosciutto
1/4 pound mozzarella slices
1/4 pound provolone cheese slices
6 tablespoons creole mustard
1/2 cup low sodium Italian olives plus 1 tablespoon liquid
1/2 red bell pepper, diced
2 tablespoons olive oil
1/2 teaspoon black pepper
1/2 teaspoon chili flakes
Aluminum foil

In a blender add olives, olive liquid, bell pepper, pepper flakes, and olive oil and blend until smooth.

Cut bread length wise.

Add mustard and olive mixture to each inside half.

Add layer of each meat, followed by a layer of cheeses, and to bread.

Wrap tightly in foil and refrigerate for 1 hour.

Heat oven to 350.

Heat muffuletta for 10-12 minutes until cheese melts.

Cut sandwich in wedges.

Serve.