Muffaletta SandwichFrom ebonyeyedenigma 5 years ago
- Muffaletta~ shopping list
- 1 loaf bread (see below) shopping list
- 1 c olive mix (see below) shopping list
- 1/4 lb sliced ham shopping list
- 1/4 lb sliced mortadella shopping list
- 1/4 lb sliced genoa salami shopping list
- 1/4 lb sliced provolone shopping list
- 1/4 lb sliced mozzarella shopping list
- Olive Mix~ shopping list
- 1 1/2 c pimento-stuffed olives shopping list
- 1/2 c pitted kalamata olives shopping list
- 1/2 c giardiniera (Italian pickled vegetables) shopping list
- 1/4 c pepperoncini shopping list
- 1/4 c pickled onions shopping list
- 1 tbsp capers shopping list
- 1 clove garlic, large – minced shopping list
- 1 tbsp fresh oregano shopping list
- 1/4 tsp ground pepper shopping list
- 1 tbsp lemon juice shopping list
- 1/4 c olive oil shopping list
- Muffaletta Bread~ shopping list
- 4 1/2 c all-purpose flour shopping list
- 1 1/2 c water shopping list
- 1 tbsp kosher salt shopping list
- 1 tbsp sugar shopping list
- 2 tbsp olive oil shopping list
- 2 tsp rapid-rise yeast shopping list
How to make it
- 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.
The Cookebonyeyedenigma Seattle, WA
The Rating6 people
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.)jenniferbyrdez in kenner loved it
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!lunasea in Orlando loved it
Great stuff, very nice addition to the sandwich repertoire, thanks for the post.notyourmomma in South St. Petersburg loved it
Kid Friendly Recipes207 members
Party Food316 members
Seattle Foodies39 members
Home Made Sandwiches77 members
Unusual Combinations82 members
Appetizers And Dips266 members
Pork To Go97 members
Hosting A Partywhat To Serve20 members
101 A Cheese Place143 members
Homemade Condiments And Sauces197 members