Muffaletta
Delicious for lunch or dinner, we like to serve it with a green salad.
Ingredients
- 1 round Italian bread
- 150 gr deli meat, three different types
- 150-200 gr Provolone cheese
- 1 cup pitted olives, black, green or mixed
- 1/2 cup giardiniera (pickled vegetables)
- 1/2 cup roasted red peppers
- 1/2 cup red onion, chopped
- 2 cloves garlic
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 tsp pepper
- olive oil
- salt and pepper
Instructions
- In a food processor, add the olives, pickled vegetables, red pepper, garlic, vinegar, ground black pepper, and Italian seasoning. Pulse until chunky. Don’t over-process.
- Cut the loaf in half horizontally.
- Remove part of the soft inside of the loaf to make room for the fillings. Save for breadcrumbs or croutons.
- Spread the olive mixture on the bottom of the loaf.
- Layer each meat and then top with a layer of cheese.
- Drizzle the inside of the top of the loaf with good olive oil and season with salt and pepper.
- Close up the sandwich and wrap tightly with plastic wrap, then place in the fridge overnight.
Notes
For a unique spin on leftovers, loosely wrap leftover wedges in foil and heat in a hot oven until the cheese just starts to melt.
Turn the insides of the bread into croutons by tearing into pieces, tossing with olive oil, and salt and pepper to taste. Toast in a 350-375 F oven until lightly browned.