Recipe courtesy of Tanya Holland

Muffeleta

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  • Level: Intermediate
  • Total: 1 hr 2 min
  • Prep: 45 min
  • Inactive: 12 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

1 large round Italian loaf

Thinly sliced Genoa salami, baked ham, mortadella or bologna

Thinly sliced provolone or Swiss cheese

Piccalilli, chopped, recipe follows

1 cup mixed olives, pitted and mixed with 2 chopped cloves garlic, oregano, and parsley

Sliced red onions, "pickled" in lemon juice for 2 hours

Extra-virgin olive oil

Red wine vinegar

Radish sprouts

Piccalilli:

1 pound green tomatoes, sliced into 1/2 moons

1 green bell pepper, julienned

2 medium zucchini, sliced into 1/2 moons

1 yellow onion, cut in 1/2 and thinly sliced

1 jalapeno, julienned

1/2 cup salt

1/2 cup cider vinegar

1 cup light brown sugar

1 teaspoon celery seeds

1 teaspoon mustard seeds

1 teaspoon ground ginger

1 cinnamon stick

1/2 teaspoon turmeric

2 bay leaves

1/4 teaspoon whole cloves

1/2 teaspoon whole black pepper

2 tablespoons salt

Directions

  1. Slice bread in half, across the middle. Layer the meats and cheeses on to the bottom half of the bread. Add some chopped piccalilli and olive mixture. Top with the pickled onions, drizzle with olive oil and red wine vinegar, and add the radish sprouts.
  2. Cut into large sandwiches and serve.

Piccalilli:

  1. Prepare vegetables, add 1/2-cup salt, and allow to sit overnight in the refrigerator. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about 2 weeks.