Muffuletta Sandwich

  1. To Make the SANDWICH.
  2. Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
  3. Spread each half with equal parts of olive salad/oil.
  4. Place meats and cheeses evenly on bottom half and cover with top half of bread.
  5. Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
  6. To Make the OLIVE SALAD.
  7. To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
  8. Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
  9. Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.

muffuletta bread, mortadella, cappicola ham, genoa salami, provolone cheese, emmenthaler cheese, olive salad, green olives, kalamata olives, pickled vegetables, capers, fresh garlic, celery, italian parsley, oregano, red pepper, red wine vinegar, red pepper, green onion, extra virgin olive oil, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/muffuletta-sandwich-215696 (may not work)

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