- 1 loaf of focaccia or other Italian round bread
- 1/3 lb of Genoa salami
- 1/4 lb of Coppa
- 1/4 lb of Mortadella
- 1/2 lb of sliced ham
- 1/2 lb of sliced provolone
- 1/2 lb of sliced mozzarella
Olive spread:
- 1 cup of green olives, finely diced
- 1 cup of kalamata olives, finely diced
- 1/2 cup of marinated artichokes, finely diced
- 1/3 cup of roasted red bell peppers, finely diced
- 3 green onions, minced
- 1 clove of garlic, minced
- 1/4 cup of celery (about 1 large stalk), thinly sliced
- 2 tbsps of flat leaf parsley
- 2 tsps of dried oregano
- 3 tbsps of red wine vinegar
- 3/4 cup of extra virgin olive oil
- A pinch of red pepper flakes
First, combine all the olive spread ingredients in a bowl and let it marinate in the fridge for at least an hour. Cut the bread in half (if using round bread, cut in half and remove some of the bread in the center with your fingers). Spread both sides of the bread with generous amounts of your olive spread. When spreading on the bottom layer avoid spooning too much liquid onto the bread as it will soak down and become soggy.
Original article and pictures take http://honestlyyum.com/3734/muffaletta-sandwich/ site
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