Muffuletta Sandwich

Ingredients for Muffuletta Sandwich

• 150g sliced marinated artichoke hearts

• 80g shredded carrot

• 50g shredded inner stalks celery

• 50g finely chopped pitted green olives

• 80g finely chopped roasted red peppers

• 80g seeded, finely chopped pickled Tuscan peperoncini

• 80g pitted chopped kalamata olives

• 80g sliced pickled cocktail onions

• 40g drained tiny capers in brine

• 2 tablespoons red-wine vinegar

• 3 anchovy fillets, chopped

• 2 teaspoons dried oregano

• 1/4 teaspoons peperoncino flakes

• 450g container giardiniera (assorted pickled vegetables), drained and chopped

• 150g sliced marinated artichoke hearts

• 80g finely chopped pitted green olives

• 80g pitted chopped kalamata olives

• 60ml drained tiny capers in brine

• 2 tablespoons extra-virgin olive oil

• 3 anchovy fillets, chopped

• 2 teaspoons dried oregano

• 1/4 teaspoons peperoncino flakes

• 8- inch round muffuletta bread, split open

• 60g provolone, sliced

• 60g deli ham, sliced

• 60g capicola, sliced

• 60g mortadella, sliced

• 60g low-moisture mozzarella, sliced

• 60g Genoa salami, sliced

To prepare either version of the olive salad, mix all the ingredients in a bowl. Cover, and refrigerate several hours or overnight, to let the flavours develop. This makes more salad than you need for one 8-inch sandwich. Extra olive salad will keep for a week or more and can be used in salads, sandwiches, etc.

Lay the bottom of the muffuletta bread on a work surface, cut side up. Layer half of the cheeses and meats on the bread, then spread with 1/2 cup of the olive salad. Top with the remaining meats and cheeses.Finish with another 1/2 cup olive salad. Place top of bread on olive salad, and press down. Cut into four wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.