24745

Muffuletta squares

  • serves 12
  • Easy

The zingy olive salad is the essential ingredient of a New Orleans muffuletta stuffed sandwich. Cut into squares, after pressing, before you pack up your picnic, and you’re good to go.

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Ingredients

  • focaccia 1 large loaf or 2 small (about 600g in total)
  • mozzarella 2 balls, drained well and sliced
  • Italian salami 160g
  • emmental 12 slices
  • mortadella 200g
  • green olives stuffed with pimento 150g, chopped
  • shallot 1½, finely chopped
  • celery 1 small stick, finely diced
  • capers 1½ tbsp, rinsed and drained
  • garlic 1 clove, crushed
  • olive oil 2 tbsp
  • red wine vinegar 1 tbsp

Method

  • Step 1

    Mix together the olive salad ingredients and leave to marinate for half an hour. Split the loaf in half horizontally and layer up with alternating layers of mozzarella, salami, emmental and mortadella. Spread over the olive salad and replace the top. Wrap tightly in foil then weigh down for an hour. Cut into squares to serve. Secure each one with a cocktail stick.

Nutritional Information

  • Kcals 433
  • Carbs 25.5g
  • Protein 20.1g
  • Fat 27.7g
  • Sugars 1.6g
  • Salt 2.1g
  • Saturates 11.4g
  • Fibre 0.6g
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