Muffaletta sandwich on potato and cheddar Bundt bread
Ingredients
Potato and cheddar Bundt bread:
- 1-1/3 + 1 tablespoon milk, warmed
- 1-1/4 teaspoon yeast
- 3 tablespoons sugar
- 3/4 cup pre-made mashed potatoes
- 3-1/4 cup all-purpose flour
- 1-1/2 teaspoon salt
- 1/3 cup butter
- 3/4 cup cheddar cheese, grated
Olive spread:
- 1-1/2 cups olives, pitted (mix of black and green is best) and finely chopped
- 1/2 red onion, minced
- 1 stalk celery, finely diced
- 1/2 carrot, finely diced
- 1 red pepper, roasted and diced
- 1/4 cup banana peppers, diced
- 1/4 cup olive oil
- 1-1/2 tablespoon red wine vinegar
- 1/4 bunch parsley, finely chopped
To assemble:
- Capicola
- Provolone
- Mortadella
- Mozzarella cheese
- Sliced salami
- Shredded lettuce
- Finely sliced tomato
Directions
- Add the yeast and sugar to the warm milk and allow to bloom for ten minutes in the bowl of your stand mixer. Then mix in the mashed potatoes.
- Add the flour and salt, mix on medium for 15 - 20 minutes to allow gluten to develop. The dough will begin to pull away from the sides. Add the butter and cheese, and knead for another five minutes.
- Transfer to greased bowl and allow to proof for 1.5 hours. Then, transfer to greased bundt pan and allow to proof for another hour.
- Bake at 400 degrees for 23-25 minutes. Allow to cool.
- While the bread is baking, make the olive spread. Combine all ingredients and reserve.
- To assemble: When bread is baked and cooled, cut in half and spread the olive mix on each side. Allow to sit and soak into the bread!
To assemble:
- Alternate layers of: Capicola, Provolone, Mortadella, Mozzarella, Salami, Shredded Lettuce, Finely sliced tomato.
