Muffaletta
Serves 8-10 as a snack
A little effort
Total time:
Muffaletta is packed with cured meats and a great olive salad. If you’re going on a picnic or just fancy making a seriously good sandwich, this stacked southern US super-sandwich from The Lockhart in London is for you.
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- 1 large round white loafflattish
- 150g coppasliced
- 200g mortadellasliced
- (or cured salami of choice) 150g napoli salamisliced
- 200g provolonesliced
- 200g (recipe below) olive salad
olive salad
- 200g green pitted olives
- 90g black pitted olives
- (mixed pickled veg such as cauli giardinieracourgette) 50g
- 4 cloves garlicsliced
- 3 tsp caperschopped
- 1 tsp dried oregano
- 1 tsp red chilli flakes
- 2 tbsp white wine vinegar
- 50g roasted red pepper from a jarchopped
- 2 spring onionschopped
- extra virgin olive oil
Nutrition: per serving
- kcal471
- fat31g
- carbs24.5g
- fibre2.2g
- protein23.8g
- salt3.3g
Method
step 1
To make the olive salad, pulse the olives, giardiniera and garlic in a food processor. Add the capers, herbs, chilli and vinegar and pulse again until chopped, then mix in the pepper and spring onion with enough olive oil to bring it together (about 3-4 tbsp).
step 2
Halve the bread and divide 200g of the olive salad between the top and bottom. Layer the meat and cheese on the bottom and top with the other half. Cut into big wedges to serve.