MUFFALETTA SANDWICH

Muffaletta Sandwich image

Provided by Skip Davis

Time 10m

Number Of Ingredients 19

1 large muffuletta bread - 10 inch round loaf - long italian loaf can be substituted, but it won't be authentic.
2 oz salami, thinly sliced (genoa preferred)
2 oz italian ham, thinly sliced (cappicola preferred)
2 oz provolone cheese, thinly sliced
1 c olive salad
3 Tbsp extra-virgin olive oil or juice from olive salad
OTHER MEAT & CHEESE CHOICES
mortadella, prosciutto, speck,bresaola & swiss cheese
OLIVE SALAD
2/3 c pitted and coarsely chopped green olives
2/3 c pitted and coarsely chopped kalamata olives
1/2 c chopped pimiento
3 clove garlic, minced
1 medium anchovy fillet, mashed
1 Tbsp capers, drained and rinsed
1/2 c finely-chopped fresh parsley leaves
1 tsp finely-chopped fresh oregano leaves
1/2 tsp freshly-ground black pepper
1/2 c extra-virgin olive oil

Steps:

1. Make olive salad
2. Cut bread in half crosswise and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade.
3. Layer salami, Italian ham and Provolone cheese on the bottom piece.
4. Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down fairly hard.
5. Slice in quarters and serve. Always serve the Muffuletta Sandwich at room temperature, never toasted. NOTE: Italian bread is done the same way, but cut in small individual sandwiches.
6. Makes: 1 to 4 servings, depending on the appetite. Cut in quarters !

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