Muffuletta
photo by sjkotylak
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 2⁄3 cups pimento stuffed olives, chopped
- 1 1⁄2 cups kalamata olives, pitted and chopped
- 2⁄3 cup extra virgin olive oil
- 1 (4 ounce) jar red peppers, drained and chopped (pimientos)
- 1⁄3 cup minced fresh parsley
- 3 anchovy fillets, minced
- 2 tablespoons capers, drained,rinsed and patted dry
- 1 tablespoon minced garlic
- 1 teaspoon oregano, crumbled (preferably Mediterranean)
- salt and pepper
- 1 loaf round Italian bread or 1 loaf French bread, 8 inch (about 1 lb)
- 4 ounces italian salami, thinly sliced
- 4 ounces provolone cheese, thinly sliced
- 4 ounces mortadella, thinly sliced
directions
- Combine first 9 ingredients in medium bowl.
- Season and leave overnight for flavours to blend together.
- Drain olive salad and reserve liquid.
- Using long, serrated knife, but bread in half horizontally.
- Remove doughy centers of each half, leaving a 1 inch thick shell.
- Brush insides of bread shells with reserved liquid.
- Press ½ of olive salad in bottom shell.
- Layer salami, provolone and mortadella over the olives.
- Press on remaining olive salad.
- Cover with top round of bread and press down gently.
- Wrap tightly in foil.
- Cover with a tray or cutting board and place 3, 5 lb weights (various large cans) and refrigerate atleast 30 minutes.
- (can be prepared up to 6 hours ahead – this is great picnic fare).
- Cut into 6 wedges.
- Pierce each with a long toothpick and serve.
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Reviews
-
This is a wonderful sandwich! The flavors in the olive salad are just perfect- tangy, salty and rich; which perfectly compliments the meat and cheese. I used a long loaf of french bread, and cut into small servings for a potluck lunch. Also, I made the night before, and let marinate in the fridge for about 18 hours. Great flavor and texture!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.