Muffaletta
Muffaletta is packed with cured meats and a great olive salad. If you’re going on a picnic or just fancy making a seriously good sandwich, this stacked southern US super-sandwich from The Lockhart in London is for you
- Total:
- Serves: 8 persons
Ingredients
- 1large round white loaf, flattish
- 150g coppa, sliced
- 200g mortadella, sliced
- (or cured salami of choice) 150g napoli salami, sliced
- 200g provolone, sliced
- 200g (recipe below) olive salad
- 200g green pitted olives
- 90g black pitted olives
- (mixed pickled veg such as cauli giardiniera, courgette) 50g
- 4cloves garlic, sliced
- 3tsp capers, chopped
- 1tsp dried oregano
- 1tsp red chilli flakes
- 2tbsp white wine vinegar
- 50g roasted red pepper from a jar, chopped
- 2spring onions, chopped
- extra virgin olive oil
Instructions
Step 1
To make the olive salad, pulse the olives, giardiniera and garlic in a food processor. Add the capers, herbs, chilli and vinegar and pulse again until chopped, then mix in the pepper and spring onion with enough olive oil to bring it together (about 3-4 tbsp).Step 2
Halve the bread and divide 200g of the olive salad between the top and bottom. Layer the meat and cheese on the bottom and top with the other half. Cut into big wedges to serve.