Muffaletta sandwich
The secret to this sandwich is to do nothing. That’s right, just let it rest for an hour or more so that the vinegary sweet juices soak into the bread.
By Emily Angle
Ingredients
For the salad
- 10 black olives (preferably Kalamata), stones removed and finely chopped
- ½ celery stick, finely chopped
- 4 tbsp finely chopped roast pepper (from a jar is fine)
- 1–2 tbsp finely chopped red onion, to taste
- 2 tsp capers, finely chopped
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- salt and freshly ground black pepper
To assemble
- 6 slices salami
- 4 slices provolone, emmental or mild cheddar
- 2 slices mortadella
- 4 slices coppa or smoked ham
- 2 x 10cm/4in squares of focaccia, sliced in half horizontally
Method
Mix all the salad ingredients together and season with salt and pepper.
Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on.
Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating.
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