Muffuletta
by Caren McSherry
Muffuletta is an Italian sandwich on steroids! It is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Perfect to feed a crowd, this sandwich is the epitome of epic!
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Salad Ingredients:
- 1 1/2 cups sliced pimento stuffed olives, drained well
- 1/3 cup minced parsley
- 1 cup pitted Greek olives
- 2-3 anchovy fillets, mashed
- 3 tbsp capers, drained and blotted dry
- 2 minced garlic cloves
- 2 tsp dried Greek oregano
- 1 tbsp dried basil leaves
- ½ tsp celery seed
- 1/4 cup chopped sun dried tomatoes
- 2 tablespoon balsamic vinegar
- 2 tablespoon agave or liquid honey
- 6-8oz jar roasted red peppers, drained, blotted dry and chopped
- 2/3 cup really good extra virgin olive oil
- Pepper, to taste
Ingredients:
- 1 rustic whole round bread loaf. Do not slice.
- 1/4 pound or 100 grams thinly sliced soppresata
- 1/4 pound or 100 grams thinly sliced Italian Prosciutto or mortadella
- 1/4 pound or 100 grams thinly sliced honey roasted turkey or chicken
- 1/4 pound or 100 grams thinly sliced provolone or mozzarella cheese
- 1/4 pound or 100 grams thinly sliced Jarlsberg or Swiss cheese
Method:
1. Place all the salad ingredients in a large bowl, refrigerate and marinate overnight.
2. Drain the salad ingredients in a fine sieve over a bowl and save the dressing.
3. Cut the bread in half sideways and pull most of the dough from both sides, leaving about 1/2 inch of dough on all sides. Brush both the cavities with the reserved dressing.
4. Mound half the salad ingredients in the bottom of the bread casing, press it firmly down into the corners. Alternate the meats and cheeses on top of this. Mound the remaining salad over top. Place the top of the bread half over top.
5. Using plastic wrap, tightly encase the bread, making sure that it is fully wrapped. Place it in a tray and weight it down with a 4lb weight. I use heavy tins, cast iron fry pan, or whatever you have to press it down.
6. Let it chill for at least 1 hour. Unwrap and slice into wedges.
NOTE: You can also divide into 12 portions and apply the same method with individual buns. Ensure you choose hard crusted artisanal bread buns and not the soft dinner roll variety.
2. Drain the salad ingredients in a fine sieve over a bowl and save the dressing.
3. Cut the bread in half sideways and pull most of the dough from both sides, leaving about 1/2 inch of dough on all sides. Brush both the cavities with the reserved dressing.
4. Mound half the salad ingredients in the bottom of the bread casing, press it firmly down into the corners. Alternate the meats and cheeses on top of this. Mound the remaining salad over top. Place the top of the bread half over top.
5. Using plastic wrap, tightly encase the bread, making sure that it is fully wrapped. Place it in a tray and weight it down with a 4lb weight. I use heavy tins, cast iron fry pan, or whatever you have to press it down.
6. Let it chill for at least 1 hour. Unwrap and slice into wedges.
NOTE: You can also divide into 12 portions and apply the same method with individual buns. Ensure you choose hard crusted artisanal bread buns and not the soft dinner roll variety.
Copyright (c) Caren McSherry 07/2021
