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Mini Muffulettas

by Matthew Johnson and Andrew Pollock

Total Time

1 minute

1 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Total Time

1 minute

1 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Ingredients

for 4 servings

Olive Salad

  • 1 cup
    kalamata olive, drained, pitted (180 g)
  • ½ cup
    roasted red pepper, roughly chopped (50 g)
  • 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
    Calories 735
    Fat 32g
    Carbs 94g
    Fiber 11g
    Sugar 14g
    Protein 20g

Estimated values based on one serving size.

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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. When ready to serve, slice the muffalettas into quarters.
  5. Enjoy!
 

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