Muffaletta sandwich
A perfect muffaletta is all about the chewiness of the bread together with the briny peppery flavour of the olive salad with the meats and cheeses. Traditionally this sandwich is not baked, but baking it adds a melty goodness to the cheese and a nice toasty crunch to the bread.
Prep time: 20 minutes
Cooking time: 10 minutes
Servings: 4
1 French loaf
3 1/2 oz (100 g) EACH mortadella, ham, and salami
6-8 slices provolone cheese
about 1 cup (250 mL) muffaletta olive salad (recipe follows)
mayonnaise, for smearing on bread
1. Slice French loaf in half like a submarine sandwich. Spread muffaletta olive salad over the entire bottom of bread. Layer the mortadella first, followed by the ham, then the cheese and finish with salami.
2. Spread the top half with the mayonnaise and close the sandwich. Bake in preheated 350°F (180°C) oven or preheated panini grill for 10 minutes.
Muffaletta mix:
1 cup (250 mL) pitted green olives
½ cup (125 mL) pitted kalamata olives
1 clove garlic, chopped
2 tbsp (30 mL) drained chopped capers
2 tbsp (30 mL) finely diced celery
2 tbsp (30 mL) chopped pepperoncini or other pickled pepper
1 tsp (5 mL) EACH dried oregano and dried basil
½ tsp (2 mL) freshly ground black pepper
¼ cup (60 mL) EACH red wine vinegar, olive oil and vegetable oil
1. Combine all ingredients together; mix well and let sit for a couple hours to allow the flavours to marry!
