Muffaletta sandwich
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Helen Graves' muffaletta recipe makes a sandwich of epic proportions, with layers of salami and cheese topped off with a chopped salad of antipasti favourites including artichokes, roasted peppers and olives. A welcome tang comes from capers and pickled chillies, while crusty focaccia provides the perfect vessel to the fiendishly decadent fillings.
Ingredients
Muffuletta
- 1 loaf of focaccia, weighing approximately 375g
- 6 slices of fennel salami
- 8 slices of mortadella
- 3 slices of Provolone cheese
- 3 slices of Swiss cheese
- 5 slices of cooked ham
- 10 slices of Milano salami
Salad
- 100g of black olives , pitted
- 100g of green olives , pitted
- 60g of roasted red peppers
- 2 pickled green chillies
- 1 tbsp of capers
- 60g of artichoke , grilled
- oregano, fresh
Method
1
First make the olive salad by chopping all of the ingredients together into fine dice. Set aside
2
Slice the loaf in half, then layer up the meats and cheese. Finish with the olive salad on top and close the sandwich, pressing down gently
3
Slice into portions and serve
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Muffaletta sandwich
