Muffuletta

Name: Muffuletta
Ingredients: 1 large round loaf (8 to 9 inches) Italian or French bread; 1 cup finely pitted brine-cured olives green, such as Picholine; 1 cup finely chopped pined brine-cured blacks olives, such as Kalamata; 1/2 cup extra-virgin olive oil; 1/3 cup finely chopped fresh parsley; 2 teaspoons minced fresh oregano, or scant 3/4 teaspoon dried; 1 clove garlic, minced; 1 red bell pepper, roasted, peeled, seeded and finely chopped; 1/2 lemon, juiced or to taste; 2 cups shredded lettuce, arugula, or other salad greens; 4 ounces mortadella or soft salami; 4 ounces thinly sliced soppressata or other hard salami; 4 ounces thinly sliced provolone, fontina, or fresh mozzarella; 1 cup coarsely chopped fresh tomatoes, or 1/2 cup chopped drained sun-dried tomatoes in oil

14 ingredients

10 steps

Ingredients

1 large round loaf (8 to 9 inches) Italian or French bread
1 cup finely pitted brine-cured olives green, such as Picholine
1 cup finely chopped pined brine-cured blacks olives, such as Kalamata
1/2 cup extra-virgin olive oil
1/3 cup finely chopped fresh parsley
2 teaspoons minced fresh oregano, or scant 3/4 teaspoon dried
1 clove garlic, minced
1 red bell pepper, roasted, peeled, seeded and finely chopped
1/2 lemon, juiced or to taste
2 cups shredded lettuce, arugula, or other salad greens
4 ounces mortadella or soft salami
4 ounces thinly sliced soppressata or other hard salami
4 ounces thinly sliced provolone, fontina, or fresh mozzarella
1 cup coarsely chopped fresh tomatoes, or 1/2 cup chopped drained sun-dried tomatoes in oil

Directions

1

In a small combine olives, olive oil, parsley oregano, garlic, red bell pepper and lemon juice.
2

Cover and refrigerate for at least 8 hours.
3

Split bread horizontally in half, and remove most of the soft inner bread, creating a cavity inside each half.
4

Drain the olive mixture, reserving the marinade.
5

Brush the insides of both halves of the loaf generously with the marinade, then spread half of the olive mixture in the bottom half.
6

Add in layers lettuce, arugula, mortadella or other soft salami, sliced sopressata, cheese and tomatoes.
7

Top with remaining olive oil salad, cover with the top half of the loaf, and wrap tightly in plastic.
8

Place on a large plate, cover with another plate, and weight with several pounds of canned goods.
9

Refrigerate for at least 30 minutes or up to 6 hours.
10

To serve, unwrap the loaf and cut into wedges.