Recipe
Muffoletta Sandwich Recipe
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- kosher salt, to taste, salt may not be necessary (optional) .
- 1/4 lb swiss cheese or emmenthaler cheese, thin sliced .
- 1 1/2 c extra virgin olive oil .
- 1/4 c roasted red peppers .
- olive salad (use 1 c for sandwich) .
- 1/2 c kalamata olives or black olives, pitted .
- 1/4 lb hard genoa salami, thin sliced .
- 3 tbsps red wine vinegar .
- 1 c pickled vegetables .
- 1/4 lb provolone cheese, thin sliced .
- 1/8 c celery, thinly sliced .
- 1 tbsp Italian parsley, finely sliced .
- 2 tsps dried oregano .
- 1 tsp crushed red pepper flakes .
- fresh ground pepper, to taste .
- 1 tbsp capers .
- 1/4 lb cappicola ham, thin sliced .
- 1/4 lb mortadella, thin sliced .
- fresh garlic cloves, thinly sliced .
- 1 1/2 c green olives, Pitted .
- 1 tbsp green onions, thinly sliced
Directions
- Step #1 To Make the SANDWICH.
- Step #2 Split a muffoletta loaf or a round loaf of Italian bread horizontally.
- Step #3 Remove some of the center soft bread.
- Step #4 Spread each half with equal parts of olive salad/oil.
- Step #5 Place meats & cheeses evenly on bottom half & cover with top half of bread.
- Step #6 Wrap tightly with plastic wrap & put in the fridge for up to 4 hrs.
- Step #7 Cut in quarters for huge sandwiches, or eighths for more manageable sections.
- Step #8 To Make the OLIVE SALAD.
- Step #9 To pit the olives crush each olive on a cutting board with your hand or use the end of a funnel.
- Step #10 Combine all ingredients except oil in processor.
- Step #11 Pulse 4-5 times.
- Step #12 You want this to be coarse sliced.
- Step #13 Add olive oil.
- Step #14 Put into a bowl or jar, cover & let the flavors marry for about one week.
- Enjoy the Muffoletta Sandwich recipe
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