MUFFULETTA SANDWICH

MUFFULETTA SANDWICH
MUFFULETTA SANDWICH

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • OLIVE SALAD:

  • 1

    cup each pitted green and black olives, coarsely chopped

  • 1

    tbs tiny capers

  • 1/2

    cup diced roasted red bell pepper

  • 1/2

    cup diced celery, with leaves

  • 2

    tsp finely minced garlic

  • 2

    tbs red-wine vinegar

  • 2

    tbs olive oil

  • Salt and pepper, to taste

  • SANDWICH:

  • 1

    round peasant bread, halved crosswise, insides pulled out

  • 4

    ounces each thinly sliced Genoa salami and mortadella

  • 4

    ounces thinely sliced provolone cheese

Directions

Prepare the Olive Salad ahead of time: Comine all ingredients and set aside in the refrigerator for 4 hours or longer. Assemble the sandwich: Spread half of Olive Salad onthe botom half of bread. Layer with salami, provolone and mortadella, then top with remaining Olive Salad. 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. Unwarp, cut into 6 wedges using a serrated knif, than wrap them for the road.

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