If you haven't tried a Muffaletta sandwich before, now is the time. This is perfect for days at the beach, camping trips or other day trips as the sandwich tastes better if it is left to "sit" for a while so the flavors come together.
They key to making this sandwich work is pressing it with a decent amount of weight while it sits. If done correctly, the sandwich won't fall apart when you slice it.
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 to 4 inches high)
Olive salad (recipe below)
Red wine vinaigrette dressing (recipe below)
1/4 lb prosciutto
1/4 lb thinly sliced sandwich pepperoni
1/4 lb genoa salami
1/4 provolone cheese
1 large ball fresh mozzerella, sliced thinly (do not use pre-packaged)
1 medium red onion, very thinly sliced
Roasted red peppers (homemade or jarred, packed in water)
Artichoke hearts (jarred, packed in water)
Arugula or romaine lettuce
Fresh basil leaves
Make Ahead Preparation:
Prepare the Olive Salad and Vinaigrette dressing. (Both can be stored in the refrigerator for a few weeks.) If you prefer, you can use a bottled red-wine vinaigrette dressing.
Prepare the bread. Cut the top 1 inch of the bread loaf off horizontally. Set the top aside. Hollow out the bottom and top halves of the bread, leaving about 1" of the bread on the crust.
Spread some of the olive salad over the bread bottom and cut side of the bread top. Start layering in the ingredients as follows, occasionally drizzling with a little of the red wine vinaigrette dressing: meats, provolone, onion, lettuce, artichoke hearts, basil leaves, roasted red peppers, fresh mozzerella, remaining olive salad.
Carefully cover sandwich with the bread top. Wrap the Muffuletta tightly in plastic wrap. Place in refrigerator with a weight such as a foil wrapped brick or cast iron pan on the top. Sandwich should rest in the refrigerator for at least three hours or up to two days.
Cut sandwich into wedges and serve.
1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup good quality olive oil
10 large pitted green olives, coarsely chopped
1/3 cup pitted, coarsely chopped kalamata olives
With a whisk or a small food processor, whisk the first three ingredients together. Slowly drizzle in the olive oil while whisking or while food processor is on. Stir in the olives. Season to taste with salt and pepper.
4 tbs red wine vinegar
2 tbs finely chopped shallot
1 tbs Dijon mustard
4 tbs extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Add all ingredients to food processor except the olive oil. Combine thoroughly. While food processor is on, slowly drizzle in the olive oil to emulsify.