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Muffaleta Sandwich

What you need

  1. 1 long sour french loaf
  2. 6-8 slices Mortadella
  3. 4 slices Proscuitto
  4. 20 slices dry salami
  5. 6-8 slices provolone cheese
  6. 5 roasted red peppers (one for the olive salad below)
  7. baby salad greens
  8. Basil leaves
  9. Arugula leaves
  10. Olive Salad*
  11. Vinaigrette**
  12. »«Olive Salad»«
  13. 2 cups pitted kalamata olives
  14. 1 roasted red pepper (see above)
  15. Vinaigrette** to moisten
  16. »«Vinaigrette»«
  17. 2 heaping tablespoons dijon mustard
  18. 1 tsp fructose or sugar
  19. 1 cup apple cider or red wine vinegar
  20. 2 cloves garlic, minced
  21. salt & pepper
  22. 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

  1. In a small bowl, whisk together mustard, sugar, garlic and vinegar
  2. Add olive oil in a very thin stream, whisking until emulsified
  3. Taste and add salt & pepper

Olive Salad

  1. Coarsely chop the olives and and red pepper
  2. Spoon on just enough of the vinaigrette to coat (a couple of tablespoons) and mix well

Sandwich

  1. Slice the bread in half lengthwise
  2. Scoop out a little of the center of the halves, leaving an inch all around
  3. Drizzle some of the vinaigrette into each half and brush to coat
  4. 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.
  5. Press the top half onto the Sandwich and press down firmly
  6. 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.
  7. Refrigerate overnight
  8. Remove from refrigerator and cut into 1.5 inch slices on the diagonal.

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