A Muffaletta Sandwich
This sandwich is made from items you can pick up at any deli-counter, nothing fancy here, but when it’s all assembled…it’s quite pretty!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- 1 large round bread, halved
- Olive Salad (3/4 cup green olives, finely chopped, 1/4 cup oil-cured black olives, finely chopped, 1 anchovy filet, chopped, 1/4 cup chopped fresh herbs like thyme, oregano, and parsley. Mix with 1/4 cup olive oil and 2 tablespoons red wine vinegar)
- 4 ounces sliced mortadella
- 2 1/2 ounces sliced hot soppressata
- 2 ounces sliced salami
- 2 ounces sliced coppa
- 2 ounces sliced provolone
- 2 ounces fontina cheese
- 1/2 cup halved Peppadew peppers
- 2 cups arugala
- Remove the insides of the bread, both sides.
- Spread olive salad over the cut side of the bottom half of the bread.
- On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, provolone and fontina cheeses, Peppadews, and arugula. Then place the top of the bread back onto the filled bottom bread.
- Wrap the sandwich in plastic wrap and weigh it down with a cast-iron skillet with large cans of tomatoes and place it in the refrigerator overnight. It will get much thinner from the weight.
- Remove sandwich from the refrigerator, cut in half, and then each half into thirds.
Keywords: sandwich, picnic, Italian sandwich, deli sandwich