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
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