The sandwich 2 days in the making. The Mufalletta, italian with many delicious ingrediants. An olive salad spread, with garlic, two types of olives, sliced peppers, capers, anchovies, lemon juice, pepper, herbs de provence, all marinated for 24 hours.
Spread half of this over the bottom of a hollowed out bread bun, and then layer slow roasted tomatoes, we used big beef tomatoes roasted in the oven for 2.5 hours. Then layer provalone cheese, the sharpest you can get, goes great with the sweetness of the tomatoes. Next comes meat, the core of most great sandwiches, Mortadella, cut thicker. And soprasada, wafer thin. Lettuce and then the rest fo the olive salad.
Wrap it up in clingflim and compress it in the fridge for a couple of hours, to let the flavours mingle, then cut in half, or even quarters and enjoy with a nice jammy wine, such as a Malbec, form the Cahors region of France. Miam.
