Marvelous Mobile Muffaletta

By Kimberly Tippett
@Kktippett

As this gets better the longer it sits, it's a great sandwich for tailgating, picnics or any occasion that requires pre-made delicacies.

The trick is to make sure you press it with a good bit of weight during its "sitting". If pressed correctly, it will not fall apart when sliced. Enjoy!!

Rating:

★★★★★ 1 vote

Serves:

Prep:

4 Hr

Method:

No-Cook or Other

Ingredients

1 large: (1-pound) round bread loaf (about 7 inches in diameter and 3 to 4 inches high)
1/4 lb: prosciutto
1/4 lb: thinly sliced sandwich pepperoni
1/4 lb: peppered salami
1/4 lb: genoa salami
1/4 lb: provolone cheese (thinly sliced)
1/4 lb: fresh mozzerella, sliced thinly (not-prepackaged)
1 medium: red onion, very thinly sliced
1 jar(s): roasted red peppers (packed in water) or homemade
1 jar(s): artichoke hearts (packed in water)
1/2 bunch: arugula or romaine lettuce
1 bunch: fresh basil leaves
: red wine vinagrette dressing (recipe below) or your favorite store-bought
: olive salad (recipe below)
1/4 c: red wine vinegar
2 clove: garlic, peeled and minced
1 tsp: oregano, dried
1/3 c: olive oil, cold pressed
10 large: green olives, pitted and coarsely chopped
1/3 c: kalamata (greek/black) olives, coarsely chopped
: **with a whisk or a small food processor, whisk the first three ingredients together. slowly drizzle in the olive oil while whisking or while food processor is on. stir in the olives. season to taste with salt and pepper.
4 Tbsp: red wine vinegar
2 Tbsp: shallots, finely chopped
1 Tbsp: dijon mustard
4 Tbsp: olive oil, extra virgin
1 tsp: honey
1/4 tsp: kosher salt
1/4 tsp: black pepper
1/8 tsp: red pepper
: **add all ingredients to food processor except the olive oil. combine thoroughly. while food processor is on, slowly drizzle in the olive oil to emulsify.

Step-By-Step

1Make Ahead Preparation:
Prepare the Olive Salad and Vinaigrette dressing. (Both can be stored in the refrigerator for a few weeks.) If you prefer, you can use a bottled red-wine vinaigrette dressing.

2Prepare the bread. Cut the top 1 inch of the bread loaf off horizontally. Set the top aside. Hollow out the bottom and top halves of the bread, leaving about 1" of the bread on the crust.

3Spread some of the olive salad over the bread bottom and cut side of the bread top. Start layering in the ingredients as follows, occasionally drizzling with a little of the red wine vinaigrette dressing: meats, provolone, onion, lettuce, artichoke hearts, basil leaves, roasted red peppers, fresh mozzerella, remaining olive salad.

4Carefully cover sandwich with the bread top. Wrap the Muffuletta tightly in plastic wrap. Place in refrigerator with a weight such as a foil wrapped brick or cast iron pan on the top. Sandwich should rest in the refrigerator for at least three hours or up to two days.

5Cut sandwich into wedges and serve.

See Recipe Card