How To Make A Muffuletta Sandwich

• Meat

  • 1/2 lb Of mortadella

• Produce

  • 1 jar Artichoke hearts
  • 1 Parsley, fresh
  • 1 jar Vegetable giardiniera that has carrots

• Condiments

  • 1 cup Of italian black and green olives

• Baking & Spices

  • 1 jar Red peppers, roasted

• Oils & Vinegars

  • 1 Olive oil
  • 1 Toss everything into a bowl and mix well together with good olive oil

• Bread & Baked Goods

  • 1 10 inch round italian bread, round

• Dairy

  • 1 lb Or slicing provolone or a mixture of mozzarella and provolone

• Other

  • IF USING A JARRED MUFFULETTA MIX

Found on prouditaliancook.com

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.

Directions

• Cut your bread horizontally and pull out some of the dense bread inside.
• Fill each side, the top and bottom of the cut loaf with the olive salad.
• Start to layer your meats and cheese, I start with cheese, adding olive salad in between the layers if you want
• When finished layering, put the top of the bread on and wrap in foil or plastic wrap.
• Compress the sandwich by weighing it down with a heavy pan filled with heavy cans.
• Let it sit for at least 2 hours before cutting but never overnight because the bread will become soggy and lose its integrity.
• Cut into small wedges for a crowd with other snacks or lager wedges for more of a main course.