78% would make again
Mini Muffulettas
Tasty Team
November 04, 2019
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
20 minutes
20 min
Cook Time
10 minutes
10 min
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
20 minutes
20 min
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
Olive Salad
- 1 cup kalamata olive (180 g), drained, pitted
- ½ cup roasted red pepper (50 g), roughly chopped
- 2 tablespoons caper, drained
- ¼ teaspoon black pepper
- ½ teaspoon italian seasoning
- ¼ teaspoon celery seed
- ¼ teaspoon red pepper flakes
- 1 jar italian giardiniera, drained
- ⅓ cup extra virgin olive oil (80 mL)
Muffalettas
- 2 mini French boules
- 8 slices salami
- 8 slices mortadella
- 8 slices sopressata
- 4 slices provolone cheese
Nutrition Info
- Calories 735
- Fat 32g
- Carbs 94g
- Fiber 11g
- Sugar 14g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Make the olive salad: Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
- Make the muffalettas: Cut off the top ⅓ of each boule and set aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick (1 ¼ cm) layer of bread behind. Reserve the bread scraps for another use.
- Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
- When ready to serve, slice the muffalettas into quarters.
- Enjoy!
Ingredients
for 4 servings
Olive Salad
- 1 cup kalamata olive (180 g), drained, pitted
- ½ cup roasted red pepper (50 g), roughly chopped
- 2 tablespoons caper, drained
- ¼ teaspoon black pepper
- ½ teaspoon italian seasoning
- ¼ teaspoon celery seed
- ¼ teaspoon red pepper flakes
- 1 jar italian giardiniera, drained
- ⅓ cup extra virgin olive oil (80 mL)
Muffalettas
- 2 mini French boules
- 8 slices salami
- 8 slices mortadella
- 8 slices sopressata
- 4 slices provolone cheese
Nutrition Info
- Calories 735
- Fat 32g
- Carbs 94g
- Fiber 11g
- Sugar 14g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Make the olive salad: Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
- Make the muffalettas: Cut off the top ⅓ of each boule and set aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick (1 ¼ cm) layer of bread behind. Reserve the bread scraps for another use.
- Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
- When ready to serve, slice the muffalettas into quarters.
- Enjoy!
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