Classic Muffuletta Sandwich
A delicious and hearty sandwich made with layers of Italian bread, salami, provolone cheese, smoked ham, and a flavorful olive salad.
Ingredients
| 1 | Italian bread (8-10 inch round) |
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| 1⁄2 | lb thinly sliced genoa salami |
| 1⁄3 | lb thinly sliced provolone cheese |
| 1⁄4 | lb thinly sliced deli smoked ham |
| 1 | anchovy fillet, mashed (or equivalent amount anchovy paste) |
| 1 | clove garlic, crushed |
| 1⁄3 | cup olive oil |
| 1⁄2 | cup chopped pimento-stuffed green olives |
| 1⁄2 | cup chopped ripe olives (black) |
| 1⁄2 | cup pickled vegetables (giardiniera) |
| 2 | tablespoons chopped parsley |
| 1⁄2 | teaspoon dried oregano |
| 1⁄8 | teaspoon crushed red pepper flakes |
Instructions
| 1. | Prepare the olive salad by combining all ingredients in a bowl. |
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| 2. | Cover the salad and refrigerate for at least 8 hours to allow the flavors to meld. |
| 3. | Slice the Italian bread in half horizontally. |
| 4. | Hollow out about 1/2 inch of soft white bread from the top layer of each half to create space for the filling, leaving a border along the sides. |
| 5. | Drain the olive salad, saving the liquid. |
| 6. | Brush some of the reserved liquid on the cut sides of the bread and toast under the broiler until lightly browned. |
| 7. | Brush more of the liquid on the toasted sides and assemble the sandwich by layering salami, half of the olive salad, provolone cheese, ham, and the remaining olive salad on the bottom half of the bread. |
| 8. | Top with the other half of the bread and secure with toothpicks. |
| 9. | Return the sandwich to the oven for a few minutes to heat through. The cheese should be warm and slightly melted, but not runny. |
| 10. | Slice the sandwich into quarters and serve with ample napkins for a delicious and messy meal! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 834.1 kcal |
| Protein | 35.6 g |
| Fat | 55.1 g |
| Carbohydrates | 49.1 g |
| Fiber | 3.2 g |
| Sugar | 8.3 g |
Published on Jul 19, 2024 by Luminița