Olive Magazine

Muffaletta

Published: June 5, 2015 at 11:34 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8-10 as a snack

Muffaletta is packed with cured meats and a great olive salad. If you’re going on a picnic or just fancy making a seriously good sandwich, this stacked southern US super-sandwich from The Lockhart in London is for you.

Nutrition:
NutrientUnit
kcal471
fat31g
carbs24.5g
fibre2.2g
protein23.8g
salt3.3g
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Ingredients

  • 1 large round white loaf, flattish
  • 150g coppa, sliced
  • 200g mortadella, sliced
  • (or cured salami of choice) 150g napoli salami, sliced
  • 200g provolone, sliced
  • 200g (recipe below) olive salad

olive salad

  • 200g green pitted olives
  • 90g black pitted olives
  • (mixed pickled veg such as cauli giardiniera, courgette) 50g
  • 4 cloves garlic, sliced
  • 3 tsp capers, chopped
  • 1 tsp dried oregano
  • 1 tsp red chilli flakes
  • 2 tbsp white wine vinegar
  • 50g roasted red pepper from a jar, chopped
  • 2 spring onions, chopped
  • extra virgin olive oil

Method

  • STEP 1

    To make the olive salad, pulse the olives, giardiniera and garlic in a food processor. Add the capers, herbs, chilli and vinegar and pulse again until chopped, then mix in the pepper and spring onion with enough olive oil to bring it together (about 3-4 tbsp).

  • STEP 2

    Halve the bread and divide 200g of the olive salad between the top and bottom. Layer the meat and cheese on the bottom and top with the other half. Cut into big wedges to serve.

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