Muffuletta Sandwich
photo by Tastings by CeCe
- Ready In:
- 4hrs 45mins
- Ingredients:
- 21
- Serves:
-
4-8
ingredients
- 1 loaf muffuletta bread (round 10 inch loaf) or 1 loaf sesame topped Italian bread (round 10 inch loaf)
- 1⁄4 lb mortadella, thin sliced
- 1⁄4 lb cappicola ham, thin sliced
- 1⁄4 lb hard genoa salami, thin sliced
- 1⁄4 lb provolone cheese, thin sliced
- 1⁄4 lb or 1/4 lb emmenthaler cheese, thin sliced
-
olive salad (use 1 cup for sandwich)
- 1 1⁄2 cups green olives, Pitted
- 1⁄2 cup kalamata olives or 1/2 cup black olives, pitted
- 1 cup pickled vegetables
- 1 tablespoon capers
- fresh garlic clove, thinly sliced
- 1⁄8 cup celery, thinly sliced
- 1 tablespoon Italian parsley, finely chopped
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons red wine vinegar
- 1⁄4 cup roasted red pepper
- 1 tablespoon green onion, thinly sliced
- 1 1⁄2 cups extra virgin olive oil
- kosher salt, to taste, salt may not be necessary (optional)
- fresh ground pepper, to taste
directions
- To Make the SANDWICH.
- Split a muffoletta loaf or a round loaf of Italian bread horizontally. Remove some of the center soft bread.
- Spread each half with equal parts of olive salad/oil.
- Place meats and cheeses evenly on bottom half and cover with top half of bread.
- Wrap tightly with plastic wrap and refrigerate for up to 4 hours. Cut in quarters for huge sandwiches, or eighths for more manageable sections.
- To Make the OLIVE SALAD.
- To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
- Combine all ingredients except oil in processor. Pulse 4-5 times. You want this to be coarse chopped.
- Add olive oil. Put into a bowl or jar, cover and let the flavors marry for about one week.
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Reviews
-
This was a great way to make a picnic lunch, much faster than individual sandwiches! I liked the fact you made it from the previous day and it looked great when you sliced it into quarters. The only change I made was to use an olive paste from the supermarket instead of making the olive salad. I was pressed for time and I am sure it would be even better with the genuine salad. Even with the shortcut I happily give this recipe 5 stars.
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awesome sandwich! Was in the mood for grinders while out on the boat but this caught my eye - used Boar's Head deli meats & made to recipe (declined additional salt). Made a gi-normous flavorful sandwich that transported & held well in the cooler for wonderful knoshing after swimming & while fishing! This is a keeper for sure! Thank you Tastings by CeCe!
RECIPE SUBMITTED BY
Tastings by CeCe
Lynchburg, Virginia
<p>I enjoy cooking all types of food. I collect cookbooks and have prepared at least one dish from each of them. I love to take food in to work and share recipes with my co-workers. I enjoy attending all types of food and wine festivals. I plan to begin a Fit and Healthy Cookbook. I have Type 2 diabetes and am modifying some of my favorite recipes to keep them in my daily meal plans. I really enjoy my Cook's Illustrated series of cookbooks. I love the discussion and tips portion.</p>