Monday, October 12, 2020

Muffuletta

Yield: 6 servings

Ingredients

  • Dressing
    • 2 tbsp capers, drained
    • 1/2 cup roasted red peppers, drained
    • 1 cup giardiniera (Italian pickled vegetables), drained
    • 3 cloves garlic
    • 1 tsp dried parsley
    • 1 tbsp red wine vinegar
    • 1/4 cup olive oil
  • Sandwich
    • 1 round loaf (1 lb.) French or Italian bread
    • 12 oz. sliced salami
    • 8 oz. sandwich pepperoni
    • 4 oz. hot coppa
    • 1/2 lb. sliced provolone

Directions

  1. Combine the capers, red peppers, giardiniera, garlic, and parsley in a food processor.  Pulse until coarsely chopped.
  2. Transfer to an airtight container.  Mix in the vinegar and olive oil by hand, and then store in the refrigerator.  Ideally for at least 8 hours.
  3. Slice the loaf of bread horizontally.  Use your bare hands to pull out most of the bread from both the top and bottom, leaving about 1/2" of bread & crust.
  4. Generously spread the dressing over both the top and bottom.  You should have plenty left over.
  5. Layer half of the salami, pepperoni, coppa, and provolone.  Repeat.  Place the top on the sandwich.
  6. Cut into six pieces.

Adapted from Good House Keeping.











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