Muffaletta

Total Time:
25 min
Prep:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup mayonnaise
  • 1/4 cup sherry vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 red onion, diced
  • 2 cups each pitted picholine and cerignola olives, coarsely chopped
  • 1 cup roughly chopped piquillo peppers
  • 1 bunch flat-leaf parsley, leaves roughly chopped
  • 1/4 cup chopped fresh oregano leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 muffaletta or small round Italian loaf
  • 2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham
  • 2 ounces thinly sliced aged Manchego cheese
Directions
Watch how to make this recipe.
  • Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.

  • Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.

  • Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.


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    This recipe is featured in:

    Sandwich Central