Muffaletta with olive dressing
Instructions
One large loaf Italian bread, sliced into two horizontally.
Vary meats and cheese to suit you.
Filling:
1/2 pound each: thin sliced capicola and or mortadella
and provolone cheese
1/4 pound thin sliced Italian salami
Thinly sliced tomatoes
Thinly sliced red or other onions - see note
Leaf lettuce (opt)
Dressing
Go to taste on this. If you don’t like black olives, use Greek or green. You may wind up with dressing left over. It makes a nice spread for wraps.
Ingredients
Go to taste on this, tasting after it’s made.
1/2 cup minced black olives
2/3 cup olive oil
1/3 cup red wine vinegar
1-2 tablespoons minced onion
1/2 cup fresh basil, finely chopped or 2 teaspoons dried
1 teaspoon minced garlic
1 teaspoon dried oregano
Pepper to taste
Instructions
Whisk together dressing ingredients. (Can be made a day ahead). Set aside.
Hollow out bottom loaf, leaving ½” thick sides.
Hollow out top loaf, but leave sides a bit thicker.
Spread dressing on inside of top and bottom loaves. Set top aside.
Start layering meats, cheese, vegetables and lettuce, brushing each layer with dressing, until you run out of filling.
Press each layer down really firm as you go.
Press top onto sandwich, pressing down really firm, wrap and chill for 1 - 8 hours.
Cut into big wedges to serve. Skewer with long toothpicks.
Take the bite out of onions!
Dissolve 1/2 cup sugar into 1 cup clear vinegar. Add 1 red onion, thinly sliced and let sit for 20 minutes to several hours, then drain.