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Muffuletta
Loaded with flavors, this is a hearty Italian favorite with a California twist. The muffuletta sandwich is said to have originated in New Orleans, by a delicatessen owner, a Sicilian immigrant. The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, the signature olive salad is allowed to combine for at least 24 hours for intensity of flavours.
Pairs With
Yield: 12 Servings
Ingredients
- 1/2 cup pitted Kalamata olives
- 1/2 cup pitted green olives
- 1/4 cup diced dill pickle
- 2 tbsp chopped sundried tomatoes
- 1 tbsp chopped jalapenos
- 1/2 cup chopped roasted red peppers
- 2 minced cloves of garlic
- 1/4 cup olive oil
- 2 tbsp chopped fresh basil
- 1 cup shredded kale or arugula
- 1 tsp salt
- 1 tsp pepper
Combine all the above ingredients into a bowl and mix. Can be made the day before. Cover and refrigerate.
For the Muffuletta:
- 1 large ciabatta loaf or other soft Italian bread cut in half lengthwise
- 1/4 lbs sliced roast beef
- 1/4 lb sliced hot Genoa salami
- 1/4 lbs sliced black forest ham
- 1/2 lbs sliced Provolone cheese
- 1/2 lbs sliced Smoked Mozzarella cheese
- 2 tbsp Dijon Mustard
Instructions
- Spread 1 tbsp of Dijon onto each side of the loaf.
- Spread the filling over both halves of the loaf.
- Lay the roast beef on one side of the loaf.
- Lay the Genoa salami on the opposite side as well as the ham.
- Place the provolone on top of roast beef.
- Place mozzarella on top of ham.
- Fold the 2 halves together and tightly wrap them in saran wrap.
- Place between 2 baking pans and place a heavy cast iron pan or another heavy object to press the sandwich together. Or if you have one use a sandwich press. Leave to flatten for an hour turning in 30 minutes or longer if you desire.
- Remove from saran, cut into 4 pieces and serve.
Pairs With
