Muffaletta (Picnic Loaf Sandwich)
by Colne Life magazine
A SERIOUS UPGRADE TO YOUR AVERAGE SANDWICH. PACKED TO THE BRIM WITH FLAVOUR, TEXTURE AND COLOUR
Serves 8 Prep time: 15 mins Cook time: N/A
Ingredients
- 100g black olives, pitted and drained
- 100g green olives, pitted and drained
- 140g roasted red peppers, drained (approximately half a jar)
- 1 tbsp Opies Capers, drained
- Half a 227g jar of Opies Cocktail Gherkins
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1 loaf of focaccia or large round bread loaf roughly the size of a dinner plate
- 100g mortadella ham
- 6 slices of Emmental cheese
- 12 slices of salami
- 2 tomatoes, thinly sliced
- Small bunch fresh basil, stalks removed and leaves torn
Method
- Roughly chop the first 5 ingredients then add to a bowl with the olive oil. Season to taste, mix
well and set aside. - Slice the loaf in half horizontally, then spread the olive / tapenade mixture over the bottom half
so it completely entirely covers the layer. - Layer the meats and cheese onto the bottom half one by one, then finally add the tomatoes and
basil and season one final time.
Tip:
A Muffaletta can be made up to two days in advance, stored tightly wrapped in the fridge until needed.
Why not try our Grilled Chicken and Shallot Banh Mi?
Credit: opiesfoods.com
ColneLife July/Aug 24
