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Muffaletta Sandwich
Ingredients:
FOR THE OLIVE TAPENADE MIXTURE:
1 cup chopped green olives
1 cup chopped giardiniera (or use pickled peppers)
½ cup chopped roasted red peppers
1 chopped shallot
2 tablespoons capers
3 garlic cloves, minced
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon dried basil
½ teaspoon dried oregano
FOR THE MUFFALETTA SANDWICH:
1 loaf 10 inch round Italian bread, use muffaletta bread if you can get it, but Italian is excellent:
½ pounds of sliced capicola or deli ham or both!
½ pounds sliced mortadella
½ pounds sliced salami
½ pounds sliced provolone cheese
Instructions:
FOR OLIVE TAPENADE MIX:
Olives, giardiniera, roasted red pepper, shallot, garlic, olive oil, vinegar, basil and oregano. in a large bowl.
ASSEMBLY THE MUFFALETTA:
Cut the loaf in half lengthwise and remove part of the inside to make room for the olive and pepper salad. Save the bread you removed for another use if you wish.
Place the bread slices with the inside facing up.Extienda la mezcla de tapenade de aceitunas uniformemente sobre las rebanadas de pan.
Rebanadas superiores e inferiores con capicola, mortadela, salami y queso provolone. Cubrir con la otra mitad del pan.
Envuelve todo el sándwich de muffaletta en film transparente y coloca una bandeja u otro peso encima del sándwich para presionarlo suavemente hacia abajo. Esto permite que el pan absorba parte del jugo de la tapenade y agrega mucho sabor.Reserve 1 hour. Unwrap the sandwich, cut into 8 triangular pieces and serve.
