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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

  1. Roughly chop the first 5 ingredients then add to a bowl with the olive oil. Season to taste, mix
    well and set aside.
  2. Slice the loaf in half horizontally, then spread the olive / tapenade mixture over the bottom half
    so it completely entirely covers the layer.
  3. 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