Sicilian Muffuletta bread with cheese and salami
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The beauty of the Sicilian muffuletta sandwich is its enormous size, feeding four to six people in one serving, depending on whether you serve it as a main course with side dishes or as an appetizer. The round Italian bread is cut in half horizontally, the crumb is partially scooped out, and in its place are tightly layered a salad of stewed vegetables with olives, provolone cheese, cooked mortadella, and sopressata. Before serving, the assembled muffuletta is weighed down and left to rest for several hours to allow the bread to infuse with the juices of the filling.
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 Italian sesame bread (15 cm)
- 170 g thin slices of provolone
- 170 g thin slices of mortadella
- 110 g thin slices of dry-cured salami sopressata
- 0.5 cup + 2 tablespoons extra-virgin olive oil
- Half a medium carrot, thinly sliced
- Half a stalk of celery (with leaves), thinly sliced
- 0.5 cups small cauliflower florets
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 3/4 cup large pitted green olives, finely chopped
- 1/4 cup pitted black olives, such as Kalamata, finely chopped
- 2 tablespoons chopped canned pimento peppers (sweet)
- 0.5 tsp coarse salt
- 1 tbsp chopped fresh parsley
We recommend
Recipes with similar ingredients: Italian bread, provolone cheese, mortadella sausage, salami, sopressata, cauliflower, celery, carrot, pimento pepper, Kalamata olives, oregano, thyme
Cooking the dish according to the recipe:
- In a small saucepan, combine 1/2 cup olive oil, carrots, celery, cauliflower, oregano, thyme, and 3 tablespoons water. Bring to a boil, reduce heat, and simmer, covered, until the vegetables are slightly softened, about 6 minutes. Transfer the vegetable mixture to a small bowl and toss with the olives, black pepper, and salt. Set aside to cool.
- When the vegetable salad has cooled, add parsley.
- Cut the bread in half lengthwise. Using your hands, scoop out the crumb from each half to create a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons of olive oil.
- Fill the bottom half of the bread with the olive and vegetable salad and press it down with your hands. Place the provolone, mortadella, and sopressata on top of the salad (nothing should hang over the sides). Cover with the top half of the bread and wrap the sandwich tightly in plastic wrap. Place the sandwich on a cutting board or baking sheet and press it down with a weight, such as a cast iron skillet, for at least 1 hour and up to 3 hours.
- Remove the film from the sandwich and cut it into four or six pieces. Serve.
Serving suggestion: Serve the sandwich with a Caprese salad to soak up the butter. Caprese Salad.
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