Oct 06 2008 - Aug 11 2013

New Orleans Style Muffaletta Sandwich

1 Chopped Roasted Red Bell Pepper
125g Chopped Pitted Nicosie or Gaeta Olives
125g Chopped Green Pitted Olives
125ml Virgin Olive Oil
20g Chopped Italian Parsley
2 Mashed Anchovy Fillets
1g Dried Oregano
15ml Lemon Juice
1 Round Italian Bread (Focaccia) 18cm Diameter
45g Chiffonade Arugla Or Curly Endive
175g Tomato Concassee
175g Thinly Sliced Mortadella
125g Thinly Sliced Soppressata
125g Thinly Sliced Provolone Or Fontina
TT Pepper
  1. To make the olive salad, combine the red pepper, olives, olive oil, parsley, anchovies, oregano and lemon juice and marinate for several hours.
  2. Cut the loaf of bread in half horizontally. Remove some of the soft interior of the bread to create a slight hollow area (this is optional).
  3. Drain the olive salad, reserving the oil. Brush the interior of the bread with the reserved oil, using it all.
  4. Arrange the olive salad, greens, tomato, mortadella, soppressata and cheese in layers on the bottom portion of the loaf of bread, finishing with a thick layer of olive salad (you can use less olive salad depending on your tastes). Season the layers with pepper as desired.
  5. Place the top on the sandwich and wrap tightly with plastic wrap. Refrigerate the sandwich for several hours so that the layers will remain in place when the sandwich is cut.
  6. Cut the sandwich into 4-6 wedges and arrange as desired for service.

*Yields 1-2 Sandwiches.*

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