Muffuletta Sandwich (Reposted from LJ)

July 1, 2008 at 10:53 am | Posted in cooking, Food, Recipes, Uncategorized | 7 Comments
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I first posted this on my Live Journal account, but I think it’s worth reposting here.  I am making Artisan Bread today, and if all goes as planned, it should make the perfect muffuletta!

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First of all, this is one of the best sandwiches I’ve ever eaten in my life!  The blends of Italian meats, imported Italian provolone, and the tapenade are beyond belief!

If you aren’t familiar with mortadella, it contains small chunks of pistachio nuts!

If you are watching your cholesterol, try using turkey or chicken lunchmeats.  I plan on trying the combination soon.

 

Muffuletta
Giada De Laurentis
See more photos and recipe behind cut. 
Muffuletta Recipe

1/4 cup red wine vinegar

2 garlic cloves, peeled and minced

1 teaspoon dried oregano

1/3 cup olive oil

10 large pitted green olives, chopped

1/3 cup pitted, chopped kalamata olives

1/4 cup chopped roasted red bell peppers

Salt and freshly ground black pepper

1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)

4 ounces thinly sliced ham

4 ounces thinly sliced mortadella

4 ounces thinly sliced salami

4 ounces sliced provolone

1/2 red onion, thinly sliced

1 1/2 ounces arugula leaves

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper. Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.

Cut the sandwich into wedges and serve.

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 There were enough sandwiches leftover to feed Mark for the week. 
 

Serve with a nice glass of dry red wine.  A perfect follow up is a plate of fruit for dessert.

 

        

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7 Comments »

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  1. [...] Angelnina’s Cottage shows us how to make a Muffuletta. [...]

  2. hi i have had this before and it was really good i want to make if for my family. Where would i get all the stuff to prepare it i haven’t heard of half the stuff in it

  3. Well, if I were you, I’d start with your local super market deli. When I don’t know what things are in the deli, I hand them my list and ask if they have everything.
    The olives can usually be found in jars in the condiments, but some super markets have deli bars and you can actually buy them fresh.
    Tell your deli man/woman that you want the imported provolone from Italy. If they don’t have it, just get the next best thing he/she recommends. If you’d like, you may email me and let me know what area you live in. I might be able to help you more that way.
    Good luck and Enjoy!

  4. Made this again today for a picnic tomorrow… yum! .. and thanks included a link to my blog about it.. :)

  5. Ican’t wait to make this bread…its sounds too good to be true?My nana used to make homemade italian bread all the time, but the kneeding was a killer..

  6. You are simply amazing!:)


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