Muffaletta

This huge sandwich was made by Italian merchants working in the markets of New Orleans who used a mix of broken black and green olives found at the bottom of the barrels on a loaf of round Italian bread - known as ‘Muffs’ This was topped with sliced ham, and cheeses. This is a modern version - the Gaea olive salad contains chopped red pepper as well. The sandwich is then cut into four and served with salad

Makes 4 large quarters

50g each Gaea “Mixed Marinated Olives” (pitted) and Gaea “Kalamata Olives” 1 small red pepper, seeded and chopped 4 tbsp Gaea “D.O.P. Sitia (or Kalamata) extra virgin olive oil” 1 round ciabatta (or other flat round loaf) 100g best ham 100g Cheddar cheese, sliced 1 buffalo mozzarella, sliced Salad for serving

Chop olives and red pepper, drizzle with 1 tbsp olive oil and season with freshly ground black pepper for the olive salad.

Halve ciabatta and lightly toast the crumb side. Drizzle with 2 tbsp olive oil. Place base on a worktop, crust side down. Spoon over olive salad and spread evenly. Top with draped slices of ham, then cheddar, sliced mozzarella. Finally, drizzle the crumb side of the lid with remaining olive oil and sit it on top. Press down, then cut into quarters before serving with salad.