Muffaletta
This recipe is from my son's guest post on the blog today! It's almost Mardi Gras and he makes a mean muffaletta on his own sourdough boule. He also jumps out of planes, fights forest fires and is going to clean up Afghanistan in 2 short months.♥
Total Steps
3
Ingredients
14
Tools Needed
8
Ingredients
- 2/3 cup green olives, coarsely chopped
- 2/3 cup black olives, coarsely chopped
- 1/4 cup chopped pimientos
- 3 cloves garlic, finely minced
- 1 tablespoon capers
- 1 metric ton chopped parsley
- 1 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 1 large loaf round bread (Italian or other type)
- 1/3 pound thin sliced salami
- 1/3 pound thin sliced ham
- 1/3 pound thin sliced provolone cheese
- prepared olive salad
Instructions
Step 1
Mix all olive salad ingredients together (green olives, black olives, pimientos, garlic, capers, parsley, oregano, black pepper, and 1/2 cup olive oil). Cover and marinate the olive salad in the fridge for at least a few hours, and no more than 24 hours to prevent it from becoming greasy. Optionally, store in a mason jar to contain the smell.
Step 2
Obtain one large round loaf of bread, such as Italian or sourdough. You can buy one or bake your own.
Step 3
Once the bread is ready and the olive salad has marinated, prepare the bread. Slice off the top of the round loaf (about an inch) to create a 'hat'. Hollow out the inside of the loaf by cutting a circle and removing bread from the center, leaving sturdy walls and a bottom. Brush a thin layer of olive oil on the inside bottom of the hollowed loaf. Layer the thin sliced salami, ham, and provolone cheese inside, placing the cheese towards the top. Cover the layered ingredients with a thick spread of the prepared olive salad. Place the reserved bread top back on the loaf.