Muffaletta Loaf

Muffaletta Loaf

1 1/2 C. chopped green pimento stuffed olives

1 C. chopped black olives in oil

2/3 C. olive oil

1 t. dried oregano

5 T. finely chopped fresh Italian parsley

1 t. finely minced garlic

2 t. fresh lemon juice

1 round loaf Italian bread

1 C. shredded iceberg lettuce

2 C. thinly sliced tomatoes

1/4 lb. sweet Italian salami (mortadella)

1/4 lb. sandwich ham

1/4 lb. capicola

1/4 lb. sliced mozzarella cheese

1/4 lb thinly sliced pepperoni

Combine olives, olive oil, herbs, garlic and lemon juice in medium bowl. Let marinate overnight in refrigerator. Cut the loaf of bread in half horizontally and pull out most of the soft inside of the bottom half making a well for the contents. Drain the olive salad.

Put half the salad in the bottom half of the bread, leaving a 3/4 inch margin at the outside. This is important for easier serving. Top the olive salad with lettuce, tomato, mortadella, ham, capicola, mozzarella and pepperoni, in that order. Top with remaining olive salad.

Replace the top half of the bread and wrap loaf in plastic wrap. Place loaf on a plate or flat pan. Cover with another pan and load several pounds of weight on top. You can use canned goods, a bag of sugar, whatever you have that is kind of heavy Refrigerate for at least 6 hours. This compresses the sandwich, marrying flavors and making it easier to cut and serve. Cut into very small wedges.


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