Muffuletta – aka – Antipasti Sandwich

• Meat

  • 175 g Genoa salami
  • 250 g Prosciutto

• Produce

  • 1 can (398ml | 14oz artichoke hearts
  • 3 Sweet peppers, roasted

• Condiments

  • 1 cup Green olives, cracked pitted and cut in half

• Bread & Baked Goods

  • 1 Loaf of bread, large round

• Dairy

  • 1 cup Bocconcini, Mini
  • 200 g Feta cheese
  • 175 g Mozzarella cheese

Found on eviltwin.kitchen

Description

Ingredients

• 1 large round loaf of bread
• 175g (4.4oz) mozzarella cheese, sliced
• 175g (4.4oz) genoa salami (about 35 slices)
• 1 can (398ml | 14oz) artichoke hearts, drained, squeezed really dry and rouglhy chopped
• 3 roasted sweet peppers, patted really dry
• 200g (7oz) feta cheese, sliced and patted dry
• 250g (8.8oz) prosciutto (about 15 slices)
• 1 cup (150g | 5.2oz) cracked green olives, pitted and cut in half
• 1 cup (175g | 4.4oz) mini bocconcini, cut in half

Directions

• With a sharp utility knife, cut out a large hole from the top of the loaf and then, using your fingers, remove as much bread as possible from the inside, while being careful not to damage the crust. Discard or save that bread for another usage (I like to let it air dry and then grind it into bread crumbs)
• Layer the ingredients in the order in which they are listed, i.e. sliced mozzarella, Genoa salami, artichoke hearts, roasted sweet peppers, feta cheese, prosciutto, cracked green olives and finally, mini bocconcini.
• Make sure that you pat or squeeze all the wet ingredients really dry to remove as much moisture from them as you possibly can. If you dont do that, excess moisture will end up in the bread, which will make for a wet and soggy crust. Not exactly what were after.
• Also, try and compress everything as you go and arrange your ingredients in such a way that they occupy every inch of available space (think Tetris, here...) You may feel as though you have way too much ingredients, but you should be able to fit it all in (a slight gap between the bottom and top part of the bread is okay, it should disappear after the bread has been weighed down)
• Replace the top over the stuffed bread, wrap it as tightly as you can in several layers of plastic film and then place it in the refrigerator with a fairly heavy weight sitting on top to finish compacting all the ingredients; refrigerate for at least 4 hours, but preferably overnight.
• When you are ready to eat, preheat your oven to 450°F.
• Remove the muffuletta from the plastic film and place it in the oven directly on the grill for about 15 minutes then lower the heat to 375°F and continue cooking the bread for 10 to 15 minutes or until the crust is nice and crispy and the cheese is all ooey and gooey.
• Slice into 4 to 6 wedges and serve immediately.