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Muffaletta
A sandwich that's home to a packed olive salad for an unbeatable flavour ride.
SERVES
1
TO
2
Ingredients
For the olive salad:
- 1/2 cup green colossal olives, pitted and chopped
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup baked olives, pitted and chopped
- 1/2 cup cherry peppers, chopped
- 1/2 cup kalamata olives, pitted and chopped
- 1/2 cup pickled onion, chopped
- 1/2 cup capers, rough chopped
- 1/2 cup roasted red peppers, chopped
- 1/2 cup artichoke hearts, chopped
- 1 cup pickled vegetables
- 1/4 cup roasted garlic
- 1/2 cup fresh carrot, finely sliced
- 1/2 cup celery, finely sliced
- 1 jalapeno, finely chopped
- 2 anchovies, chopped
- 1 tablespoon Dijon mustard
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons each of fresh chopped parsley and oregano
For the sandwich:
- 1 round French or Italian boule or miche bread
- 1 tablespoon mayonnaise
- Sliced mozzarella
- Aged provolone
- Mortadella
- Smoked ham
- Capicola
- Salami
Directions
Combine all salad ingredients in a bowl the day before you want to make your sandwich.
- Cut large circle on top of bread and take out filling. Reserve cut out circle. This will top your sandwich.
- Spread mayonnaise and olive salad on each side of the bread.
- Layer mozzarella, provolone, mortadella, smoked ham, capicola, and salami. Add another layer of olive salad and layer cheese and meat until you reach the top.
- Add iceberg lettuce for some crunch.
