Yesterday I Instagramed this absolutely amazing sandwich I made for dinner & promised the recipe today. It's called a Muffaletta and I first saw it on (where else?) Pinterest. I thought it looked so good and decided to give it a whirl. I was going to add herbs, garlic and olive oil to my peasant bread, but decided to bake actual focaccia instead.
Before I regale you with my tale of Muffaletta, here for your perusal is the link to the focaccia recipe (which I did not change at all, it was so easy & yummy) and the muffaletta recipe (which I changed only slightly).
This sandwich is super hardy and makes a great dinner, would impress when brought to a pot-luck, delight on a picnic (something that won't happen in this country for a few months) or hey, Superbowl isn't too far off!
This took a looooong time to make. Mainly because I baked my own bread and that took two hours, but also because I totally forgot about the whole refrigerating and resting times need for the sandwich. All told, it took me about four hours start to finish. You can cut it down by following the steps outlined below. If you are using store-bought bread, totally ignore this and start with the actual sandwich recipe. Please note that I used dried herbs because I was out of fresh. If you happen to have them, use 2 tbsp chopped fresh.
1 loaf focaccia
150g hot Genoa salami
1 pkg sliced mozzarella
1 pkg sliced provolone
1 cup chopped green olives (with pimiento)
1 cup chopped black olives
1/2 cup chopped marinated artichoke hearts
1 roasted red pepper, chopped
1/4 cup chopped sundried tomatoes
4 green onions, chopped
1 clove garlic, minced
1/4 cup chopped fennel
2 tsp dried parsley
2 tsp dried oregano
3 tbsp red wine vinegar
3/4 cup olive oil
Place all the spread ingredients together in a bowl and mix thoroughly. Put them in the fridge to marinate for about an hour.
Any & all of my posts may contain ads and/or affiliate links.
Hey look! You're visitor #