Way down yonder in New Orleans, they enjoy a stuffed sandwich that's big enough to serve a crowd. It's called Muffaletta and it features a stuffed round bread sandwich of cold cuts, olive salad, all pressed into a sandwich extravaganza. This savory treat is just the thing to make ahead and tote to your next picnic or casual office Friday lunch. Pick up a country bread at the bakery and fill it with quality (organic) cold cuts as well as roasted peppers, marinated artichokes, and pimento stuffed olives. Feel free to vary the fixings as you wish. Pack whole or cut sandwich into wedges and pack in a totable Starfrit lunch container.
- 1 pound round rustic, crusty bread, split horizontally in three
- 1 cup red wine vinegar
- 3 large garlic cloves, crushed
- Salt, pepper to taste
- 1/3 cup olive oil
- 1 cup chopped marinated artichokes, very finely chopped
- 1 cup pimento stuffed green olives, very finely chopped
- 1 cup roasted sweet red peppers, finely chopped
- 1½ pound sliced salami or pastrami
- 3/4 pound sliced provolone cheese
- 1½ pound sliced mortadella
- 1½ pound sliced smoked sliced turkey or chicken
- 1½ pound sliced Cappicolo
- Prepare the loaf. Dig out a bit of the breadcrumb interior from the upper and lower layers.
- Mix wine vinegar, garlic, some salt, and pepper to taste and drizzle a little over each layer of the bread.
- On the bottom layer, place a layer of the cheese, then chopped artichokes, and then the salami.
- Cover with the middle layer of the bread. Top with more cheese, the chopped olives, the mortadella, more cheese, the red peppers, and smoked turkey.
- Press the top layer on the sandwich. Wrap well in foil. Press the sandwich down, using a cast iron skillet or a few plates, and refrigerate to meld flavors and flatten sandwich (it does not flatten all that much but enough).