Picnic muffuletta

Votes: 1

Time: 8 hours 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 645, total fat 43 G., saturated fats 15 G., proteins 31 G., carbohydrates 33 G., fiber 2 G., cholesterol 89 mg, sodium 2024 mg, sugar 4 G.

A muffuletta is a pressed Italian sandwich filled with assorted deli meats, cheese, and olive oil spread that only gets better as it sits and soaks in the delicious juices. So it's the perfect picnic snack: while you're hiking or fishing, the muffuletta will keep getting better.

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.

Ingredients for the recipe:

1 Italian bread (350 g), about 15 cm long.
1 1/2 cups mixed pitted olives, drained
3/4 cup prepared giardiniera, drained
1/2 cup roasted red bell pepper, peeled and coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons red wine vinegar
220 g thinly sliced provolone cheese
170 g thinly sliced mortadella
170 g thinly sliced salami
170 g thinly sliced ham

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, olive, capers, jardiniere, mortadella sausage, ham

Cooking the dish according to the recipe:

Cut the loaf in half lengthwise and scoop out the crumb from the bottom half, leaving a 1 cm thick border on all sides. You can use the crumb to make breadcrumbs.
Combine olives, giardiniera, pepper, oil, capers and vinegar in a food processor and pulse until pureed.

Place half the cheese slices on the bottom half of the bread, then spread half the olive mixture on top of the cheese. Top with the mortadella, salami, ham, and remaining cheese. Spread the remaining olive mixture on the cut side of the top half of the bread.
Close the sandwich and wrap tightly in plastic wrap. The sandwich can be made the night before and refrigerated. When packing for a picnic, place the sandwich in the bottom of a cooler and stack the remaining ingredients on top to keep it in place. When ready to serve, cut the sandwich into 6 equal pieces.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Fast food / Sandwiches / Appetizers / Beer snacks / Sandwiches / Meat appetizers / Food Network - recipes