How To Make A Muffuletta Sandwich
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Ingredients
  • 1 10 inch round Italian bread
  • olive salad, either a mix like I used, which I added more to, or you can make your own.
  • ½ lb each of mortadella, salami and capicollo or meats of your choice. ( you might have extra left over)
  • 1 lb or slicing provolone or a mixture of mozzarella and provolone
  • olive oil
  • WHEN MAKING YOUR OWN OLIVE SALAD, you will need;
  • a cup or more each of Italian black and green olives, chopped
  • a jar of vegetable giardiniera that has carrots, cauliflower and celery, drained and chopped
  • a jar of marinated artichoke hearts, drained and chopped
  • a jar of roasted red peppers, drained and chopped
  • fresh parsley, 1 garlic clove and fresh crunchy celery and oregano
  • toss everything into a bowl and mix well together with good olive oil
  • IF USING A JARRED MUFFULETTA MIX
  • I always add fresh chopped celery, roasted red peppers, fresh parsley and artichoke hearts. I also drain the jars and add my own good olive oil to the mix.
Instructions
  1. Cut your bread horizontally and pull out some of the dense bread inside.
  2. Fill each side, the top and bottom of the cut loaf with the olive salad.
  3. Start to layer your meats and cheese, I start with cheese, adding olive salad in between the layers if you want
  4. When finished layering, put the top of the bread on and wrap in foil or plastic wrap.
  5. Compress the sandwich by weighing it down with a heavy pan filled with heavy cans.
  6. Let it sit for at least 2 hours before cutting but never overnight because the bread will become soggy and lose its integrity.
  7. Cut into small wedges for a crowd with other snacks or lager wedges for more of a main course.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2016/01/6783.html