Muffaletta sandwich with olives
Votes: 8
Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A muffaletta is a huge sandwich popular in the US, invented by Sicilians and filled with Italian delicacies. A muffaletta is made from a round loaf of Italian bread. It is split horizontally in half, filled with several layers of thin slices of deli meats and cheese, along with olive paste, and then pressed under a pressure cooker (for example, a cast-iron skillet) to allow the flavors to meld and the bread to infuse with the juices. Before serving, the muffaletta is cut into several portions, or eaten whole, depending on your budget and preferences.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 round loaf of Italian bread (25 cm)
- 1 cup mixed pitted olives, coarsely chopped
- 1/4 cup olive oil
- 0.5 cups pickled vegetables, such as giardiniera, chopped
- 1/4 cup chopped baked sweet peppers
- 2 tbsp. l. chopped parsley
- 2 tablespoons red wine vinegar
- 2 cloves garlic, crushed
- 1 teaspoon Italian seasoning
- 220 g thin slices of salami
- 220 g thin slices of provolone
- 220 g thin slices of capicola
- 220 g thin slices of smoked mozzarella
- 220 g thin slices of mortadella
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Recipes with similar ingredients: Italian bread, olive, jardiniere, sweet pepper, Italian seasonings, provolone cheese, mozzarella cheese, salami, mortadella sausage, tapenade (olive paste)
Cooking the dish according to the recipe:
- Cut the loaf of bread in half horizontally. Scoop out some of the crumb and set aside for another use.
- In a bowl, mix olives, olive oil, pickled vegetables, red pepper, parsley, vinegar, garlic, and Italian seasoning. Spread half of the olive tapenade on the bottom half of the bread.
- Layer the salami, provolone, capicola, mozzarella, mortadella, and remaining tapenade. Top with the top half of the bread and wrap the loaf in plastic wrap. Place a cast-iron skillet on top and leave the muffaletta under pressure for 1 hour.
- To make cutting easier, pierce the muffaletta with wooden skewers in four places and cut into 8 equal triangles. You can stuff the roll with deli meats and bake it - Muffaletta Roll.
Author of the recipe - Damaris Phillips is a chef and cooking show host.
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