Muffaleta Sandwich

Contributed by: Melinda

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

Roasted Peppers

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
Coarsly 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.

Serve at room temperature. Questions about this recipe?

Appetizers

Muffaleta Sandwich