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Categories:
green olives olives red peppers flat leaf parsley celery celery clove garlic extra-virgin olive oil red wine vinegar oregano freshly ground black pepper crusty Italian bread soppressata Provolone cheese italian deli mortadella sweet coppa hard salami
Viewed: 80 - Published at: 6 years agoIngredients
- 1 cup roughly chopped pitted green olives, preferably Bella di Cerignola
- 1 cup roughly chopped pitted Kalamata olives
- 1/2 cup roughly chopped peeled roasted red peppers
- 13 cup roughly chopped flat-leaf parsley
- 1/4 cup celery leaves, torn
- 3/4 cup thinly sliced celery
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- Pinch freshly ground black pepper
- One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread
- 4 ounces soppressata, thinly sliced
- 8 ounces provolone cheese, sliced
- 4 ounces Italian deli ham, thinly sliced
- 4 ounces mortadella, thinly sliced
- 4 ounces sweet coppa (cured Italian pork), thinly sliced
- 4 ounces hard salami or bresaola, thinly sliced
Method
- Make the olive salad by combining all ingredients in a large bowl.
- Set aside to marinate.
- Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece.
- Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust.
- Spread half of the olive salad on the bottom piece.
- Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
- Spread the remaining olive salad on the last layer of meat and top with the hollowed bread.
- Press down lightly and let sit at least 10 minutes.
- To serve, slice into 6 or 8 wedges.
- It will keep for several hours in the refrigerator wrapped in plastic.
