Being back in NYC has allowed me to enjoy the proximity to deli's, sandwich shops and on the fly food. One of my fondest sandwiches is the Muffaletta. In its true form it is a conglomeration of sliced meats and cheeses topped with an olive relish and then backed in the oven until it is crispy and warm. My parents used to make this sandwich on gigantic loaves of round bread and bring it to tailgating parties.
Today we revisited this classic and made a dish inspired by the flavors and textures of a Muffaletta. The tuna is wrapped in mortadella and seared. The ragout is an olive and vegetable relish enriched with mandarin orange olive oil and chives. We made a sheep's milk Gouda cracker to punctuate the cheese element and some powdered tomato added a refreshing sweetness.
