Muffaletta with Olive Tapenade
Recipe courtesy of
Damaris Phillips
Show:
Southern at Heart
Episode:
When the Flavors Come Marching In
- Total:
- 1 hr 20 min
- Active:
- 20 min
- Yield:
- 6 to 8 servings
- Level:
- Easy
Ingredients
Directions
Watch how to make this recipe.
Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
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