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Muffaleta Sandwich
What you need
- 1 long sour french loaf
- 6-8 slices Mortadella
- 4 slices Proscuitto
- 20 slices dry salami
- 6-8 slices provolone cheese
- 5 roasted red peppers (one for the olive salad below)
- baby salad greens
- Basil leaves
- Arugula leaves
- Olive Salad*
- Vinaigrette**
- »«Olive Salad»«
- 2 cups pitted kalamata olives
- 1 roasted red pepper (see above)
- Vinaigrette** to moisten
- »«Vinaigrette»«
- 2 heaping tablespoons dijon mustard
- 1 tsp fructose or sugar
- 1 cup apple cider or red wine vinegar
- 2 cloves garlic, minced
- salt & pepper
- 1 1/2 cups olive oil
How to make it
Roast the peppers according to the instructions in Roasted Red Pepper appetizer recipe, but do not dress.
Vinaigrette
- In a small bowl, whisk together mustard, sugar, garlic and vinegar
- Add olive oil in a very thin stream, whisking until emulsified
- Taste and add salt & pepper
Olive Salad
- Coarsely chop the olives and and red pepper
- Spoon on just enough of the vinaigrette to coat (a couple of
tablespoons) and mix well
Sandwich
- Slice the bread in half lengthwise
- Scoop out a little of the center of the halves, leaving an
inch all around
- Drizzle some of the vinaigrette into each half and brush to
coat
- In the bottom half of the loaf, layer half the ingredients in the following order: greens,
a few spoons of olive salad, meats, cheese, red peppers and
drizzle with some of the vinaigrette - repeat
starting again with olive salad until all ingredients are piled
on.
- Press the top half onto the Sandwich and press down firmly
- Wrap tightly in plastic wrap, place into a large plastic bag
or onto a tray (some leaking may occur) and you may want to place
something heavy on top.
- Refrigerate overnight
- Remove from refrigerator and cut into 1.5 inch slices on the
diagonal.
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