Giant Muffuletta Sandwich
Votes: 3
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
A muffuletta is a sandwich made from a round muffuletta bread (22-25 cm in diameter) filled with olive salad, salami, martella sausage, capicola ham, and provolone cheese. Although all the ingredients of the muffuletta originate from Italy, and the sandwich was invented by Italian immigrants to the United States, in Italy it is common to eat all the ingredients separately. The muffuletta bun can be substituted with any round wheat bread with a crisp crust and a moist, firm crumb that will absorb the salad juices well. The advantage of a giant muffuletta is that one sandwich is enough for several 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:
Sandwich
- 2 loaves of boule or Italian round bread, 22 cm in diameter, preferably sprinkled with sesame seeds
- 450 g thinly sliced aged provolone cheese
- 450 g thinly sliced Mortadella (Italian cooked pork sausage with lard)
- 450 g thinly sliced salami
- 450 g thinly sliced capicola (dry-cured pork neck or shoulder)
Tapenade paste
- 1 cup pitted black olives
- 1 cup pitted green olives
- 0.5 cups olive oil
- 0.5 cups roasted red pepper
- 1/4 cup capers, drained
- 1/4 cup red wine vinegar
- 1 tsp crushed dried red pepper
- 1 teaspoon of sugar
We recommend
Recipes with similar ingredients: white bread, mortadella sausage, salami, provolone cheese, tapenade (olive paste), olive, wine vinegar, red pepper flakes, capers
Cooking the dish according to the recipe:
- Cut the bread loaves in half at the sides. Sprinkle the bottom halves with the olive salad juice. Divide all the ingredients between the two halves and layer the cheese, martadella, salami, capicola, and olive salad.
- Top the sandwiches with the top halves of the loaves, slice them into pie shapes and serve.
Olive tapenade paste.
Place the black olives, green olives, olive oil, roasted red pepper, capers, vinegar, crushed red pepper, and sugar in a food processor and process until smooth and finely chopped. Taste and adjust the seasoning if needed.
Categories:
recipe / Cold dishes / Fast food / Sandwiches / Appetizers / Sandwiches / Italian cuisine / Jeff Mauro
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