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Muffaletta sandwich on potato and cheddar Bundt bread


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


  1. 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.
  2. 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.
  3. 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.
  4. Bake at 400 degrees for 23-25 minutes. Allow to cool.
  5. While the bread is baking, make the olive spread. Combine all ingredients and reserve. 
  6. 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:

  1. Alternate layers of: Capicola, Provolone, Mortadella, Mozzarella, Salami, Shredded Lettuce, Finely sliced tomato.

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