Muffaletta sandwich with ranch sauce
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 18
Calories 269, total fat 18 G., saturated fats 7 G., proteins 14 G., carbohydrates 11 G., fiber 1 G., cholesterol 46 mg, sodium 767 mg, sugar 1 G.
Serving size: 1 of 18
Calories 269, total fat 18 G., saturated fats 7 G., proteins 14 G., carbohydrates 11 G., fiber 1 G., cholesterol 46 mg, sodium 767 mg, sugar 1 G.
The muffaletta sandwich has Sicilian roots and is made with a generous amount of thinly sliced Italian deli meats. In this recipe, Ree Drummond added thinly sliced ham and slices of roast beef to Italian mortadella and salami, and spicy American Pepper Jack to traditional Italian provolone. But the best thing about the muffaletta, besides the abundance of meat and cheese, is the ability to make one large sandwich for everyone. Once assembled, the muffaletta should be wrapped in plastic wrap and left under a press for a few hours to allow the bread to soak up all the delicious juices from the filling. One such sandwich can feed up to four people!
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:
Spicy olive spread
- 1 can (80g) canned pimento peppers, drained
- 1 cup mixed pitted olives, chopped
- 1/4 cup mayonnaise
- 2 tablespoons chopped pickled jalapeños
- 1 tbsp red wine vinegar
- 3 green onions, thinly sliced
Sandwich
- 1 cup finely shredded iceberg lettuce
- 1 teaspoon olive oil
- 0.5 tsp red wine vinegar
- 1 ciabatta
- 1/4 cup store-bought ranch dressing
- 170 g thin slices of salami
- 170 g thin slices of ham
- 170 g thin slices of mortadella (Bolognese sausage)
- 170 g thin slices of beef
- 170 g thin slices of provolone cheese
- 200 g thin slices of Pepper Jack cheese
We recommend
Recipes with similar ingredients: pimento pepper, olive, mayonnaise, jalapeno pepper, wine vinegar, green onions, iceberg lettuce, ciabatta bread, ranch sauce, salami, dry-cured ham, mortadella sausage, beef, provolone cheese, pepper jack cheese
Cooking the dish according to the recipe:
Spicy Olive Spread:
In a bowl, combine the pimento, olives, mayonnaise, jalapeño, vinegar, and green onions until smooth. Season with salt and pepper to taste and set aside.Sandwich:
Dress iceberg lettuce lightly with olive oil and red wine vinegar.- Slice the ciabatta in half lengthwise. Spread half the savory spread on the bottom half of the bread and the other half on the top half. Spread half the ranch dressing on one side and spread it evenly, then repeat on the other side. Top the bottom half with half the deli meats and cheese. Top with the lettuce, then the remaining meats and cheese. Top with the top half of the ciabatta. Wrap the sandwich in plastic wrap and place it on a baking sheet, weighing it down with another baking sheet and a heavy iron skillet. Refrigerate for at least 2 hours.
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