Recipe

Muffaletta Sandwich Recipe

Add Step-by-Step Photos	Ebonyeyedenigma / All my dishes 1 year, 7 months ago The sandwich is distinguished by the generous use of an olive salad and is served on round loaf of bread. It's delicious, different, interesting. Prep:25m Cook:240m Servings:4	Ebonyeyeden
	salami sandwich bread olive

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Ingredients

Muffaletta~

1 loaf bread (see below)

1 c olive mix (see below)

1/4 lb sliced ham

1/4 lb sliced mortadella

1/4 lb sliced Genoa salami

1/4 lb sliced provolone

1/4 lb sliced mozzarella

Olive Mix~

1 1/2 c pimento-stuffed olives

1/2 c pitted Kalamata olives

1/2 c giardiniera (Italian pickled vegetables)

1/4 c pepperoncini

1/4 c pickled onions

1 tbsp capers

1 clove garlic, large – minced

1 tbsp fresh oregano

1/4 tsp ground pepper

1 tbsp lemon juice

1/4 c olive oil

Muffaletta Bread~

4 1/2 c all-purpose flour

1 1/2 c water

1 tbsp kosher salt

1 tbsp sugar

2 tbsp olive oil

2 tsp rapid-rise yeast

Directions

Muffaletta~

Cut bread in half horizontally. Spread half with olive mix then layer on meats and cheeses. Cover with top. (Note: Ideally the sandwich should be made an hour or more in advance and then tightly wrapped in plastic wrap to enable juices to soak bread.) Slice into quarters and serve.

Olive Mix~

Drain all ingredients. Place all ingredients in a food processor and pulse until coarsely chopped. Refrigerate overnight.

Mixture will keep for several months sealed in a glass jar in the refrigerator.

Muffaletta Bread~

Using the dough hook, combine 4 cups flour, water, salt, sugar, olive oil, and yeast in the bowl of a stand mixer -- scraping down sides as needed -- at low speed until blended. Add additional flour if needed, but dough should be a bit sticky. Increase speed to medium and knead for eight minutes.

Turn dough out onto lightly floured board and form into a ball.

Clean and dry mixing bowl and spray lightly with non-stick cooking spray. Place dough in bowl, seam-side down, and spray top lightly with oil. Cover bowl with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours.

Turn dough out onto the floured board and knead for 2 minutes. Divide in two, and form into balls. Let dough rest for 15 minutes then flatten out into discs 7 - 8 inches in diameter. Place each disc on a baking sheet, dock with a fork, and cover with plastic sprayed with oil. Allow to rise until doubled in bulk, about 1 1/2 hours.

Preheat oven to 425F.

Bake each loaf for 20 to 25 minutes until well-browned. Cool completely before slicing.

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Comments

kismet 1 year, 7 months ago said:
This is different,I really like the sound of the olive mixture. Thank-you for the recipe.Great Post
Kind Regards

jenniferbyrdez 1 year, 7 months ago said:
This is it. Perfect. We were at Mother's yesterday and one fed 3 of us. Still as good as ever. (Mother's is THE place for Muffy's in N.O.)

lunasea 1 year, 7 months ago said:
Muffalettas are the queen of sandwiches and I love them. I also appreciate that you've included the recipe for the bread here, too. Thanks so much, Annie - a real winner!

juliecake 1 year, 7 months ago said:
A delightful mix of flavors and textures, sounds delish...thanks!

notyourmomma 1 year, 6 months ago said:
Great stuff, very nice addition to the sandwich repertoire, thanks for the post.

nlo209 1 year, 6 months ago said:
I love a good muffaletta...great for a summer picnic. I have several versions and this sounds very authentic... Thanks

notyourmomma 1 year, 5 months ago said:
Your olive salad rocks!

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