5-Step Muffuletta
June 3, 2024
How about a big, strong sandwich with lots of dad vibes for his day? (Psst! It’s on the 16th.) He’ll love eating it and you’ll love how easy it is to make. It’s great for a weekend lunch and works wonders on a party platter.
Here’s the recipe:
Ingredients
-
1loaf L&B Herb Focaccia Bread
-
4ounces sliced provolone cheese
-
4ounces sliced soppressata
-
4ounces sliced mortadella
-
4ounces sliced mozzarella
-
4ounces sliced hard salami
-
4ounces sliced deli ham
For the olive salad:
-
1/2cup giardiniera
-
1/4cup pitted kalamata olives
-
1/4cup pitted Castelvetrano olives
-
1/4cup sweet cherry peppers
-
1/4cup chopped freshly parsley
-
2tablespoons drained capers
-
1garlic clove
-
2tablespoons red wine vinegar
-
1tablespoon extra virgin olive oil
Directions
-
1
Make the olive salad: In a food processor, combine giardiniera, pitted kalamata olives, pitted Castelvetrano olives, sweet cherry peppers, chopped fresh parsley, drained capers and garlic. Pulse for 30 seconds to pea-sized pieces.
-
2
Transfer the olive salad to a small bowl and add red wine vinegar and extra virgin olive oil. Stir to combine and set aside.
-
3
Cut loaf of focaccia in half to separate the top and bottom. Spread the olive salad on the bottom half of the loaf.
-
4
Layer on provolone, soppressata, mortadella, sliced mozzarella, sliced hard salami and ham.
-
5
Close the sandwich and press down gently. To serve, cut the muffuletta into 6 triangular wedges and enjoy.