Muffaletta
Ingredients
The olive salad
-
2
cups
giardiniera, drained
-
1
cup
pimento-stuffed green olives
-
½
cup
pitted Kalamata olives
-
2
tablespoons
capers, rinsed
-
1
tablespoon
red wine vinegar
-
1
clove
garlic, minced
-
½
teaspoon
dried oregano
-
¼
teaspoon
red chili flakes
-
¼
teaspoon
dried thyme
-
½
cup
olive oil
-
¼
cup
minced fresh parsley
The bread
-
2
(1-pound) balls
pizza dough
-
1
large
egg, lightly beaten
-
5
teaspoons
sesame seeds
The sandwiches
-
4
ounces
Genoa salami, thinly sliced
-
6
ounces
provolone cheese, thinly sliced
-
6
ounces
mortadella, thinly sliced
-
4
ounces
hot capicola, thinly sliced
Instructions
- Make the olive salad by processing giardiniera, green olives, Kalamata olives, capers, vinegar, garlic, oregano, pepper flakes, and thyme until coarsely chopped, then mix in olive oil and parsley.
- Let the olive salad sit at room temperature for 30 minutes to meld flavors.
- Prepare the bread by oiling a baking sheet and forming pizza dough into balls, then letting them rest covered for 1 hour.
- Preheat the oven to 425°F and flatten the dough balls into 7-inch disks.
- Brush the dough with egg and sprinkle sesame seeds before baking for 18 to 20 minutes until golden.
- Allow the baked bread to cool completely for about 1 hour.
- Assemble the sandwiches by slicing the loaves in half and spreading olive salad on each half.
- Layer salami, provolone, mortadella, more provolone, and capicola on the bottom half before placing the top half back on.
- Press the sandwiches with a weighted baking sheet for 1 hour, flipping halfway through.
- Cut the sandwiches into quarters and serve at room temperature.
Nutrition Facts (estimated)
Servings
8 slices
Calories
575
Total fat
53g
Total carbohydrates
44g
Total protein
21g
Sodium
2943mg
Cholesterol
74mg
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