Muffuletta Sandwich
- Reviews 2
Ready In: 4 hrs 45 mins
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 null 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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