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Muffuletta Sandwich
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Jean Porrett
| For the Olive salad: | |
| 2 cups | green olives, chopped |
| 1/2 cup | olive oil |
| ¼ cup | red wine vinegar |
| 1 ½ tsp | Italian seasoning |
| 1/8 tsp | salt |
| ½ tsp | course black pepper |
| For the Sandwich: | |
| 10 inch | round ring loaf |
| 1 cup | roasted red bell peppers |
| 4 oz | thinly sliced ham |
| 4 oz | provolone or swiss cheese |
| 4 oz | salami thinly sliced |
| 6 | romaine lettuce leaves |
| 1 | thinly sliced red onion |
Directions:
For the Olive Salad:
In a large bowl, combine green olives, oil, vinegar, Italian seasoning, salt and pepper; mix well.
Cover with plastic wrap and chill for at least 2 hours of overnight.
For the Sandwich:
Cut the bread ring in ½ horizontally.
Scoop out a thin layer of the indices of both bread halves.
Fill bottom half of ring with about half of the olive salad.
Layer the roasted red peppers, ham, cheese, salami, lettuce and onion on top of the olives.
Spread the remaining olive salad on top.
Cover with the top half of bread.
Wrap loaf in plastic wrap; place on a large late.
Top loaf with a second plate or large shallow bowl.
Place several heavy cans on top of the plate; refrigerate for 1 hour. Weighing down the crust will enhance the flavoring.
Bring to room temperature before serving.
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