Muffuletta Sandwich

Muffuletta Sandwich

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup each pitted green and black olives, coarsely chopped

  • 1

    Tbls tiny capers

  • cup diced roasted red bell peppers

  • ¼

    cup diced celery

  • 2

    Tbls chopped flat leaf parsley

  • 2

    tsp finely minced garlic

  • 2

    Tbls red wine vinegar

  • 2

    T olive oil

  • salt & pepper to taste

  • Sandwich

  • 1

    round peasant bread

  • 4

    ounces Genoa salami and mortadella

  • 4

    ounces provolone cheese

Directions

1. Prepare the olive salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours or longer. 2. Assemble the sandwich: Spread half of the olive salad on the bottom half of the bread. You can hollow out the bottom layer if you wish. Layer with salami, provolone and mortadella, then top with the remaining olive salad. 3. Cover with the top of the bread, press down and let stand for 10 to 15 minutes. Wrap the sandwich in plastic wrap and let stand for 1 hour. Unwrap, cut into 6 wedges using a serrated knife.


Nutrition

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