Mufaletta
Check out this delicious giant sandwich. It’s a great supper idea on a hot day (no oven or stove necessary) and a busy day because it can be made in the morning or even the day before, wrapped, and shoved in the fridge.
We’ve been making this scrumptious sandwich for several years. The kids request it regularly. It is a perfect make-ahead sandwich because the flavors need to blend in the refrigerator for at least a couple of hours. It’s one of those things that is better the next day.
There are countless ways to make mufaletta. What makes this sandwich stand out is that there is an olive salad on it. I’ve seen recipes that call for cauliflower, peppers, and tomatoes in the olive salad. Mine is much simpler and pleases everyone in the family.
Today I’ll be making my own bread for it, but you can use a loaf of French bread, Italian bread, or a round sourdough bread if you don’t want to spend the extra time making it yourself. If you want the bread recipe, scroll down to the end of this post.
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Mufaletta
serves 8 / prep. time: 15 minutes / cook time: none
1 loaf of French, Italian, or sourdough bread
1/2 lb. salami
1/2 lb. deli-sliced ham
1/2 lb. deli-sliced turkey (optional)
1/2 lb. provolone cheese
1 c. olive salad (see below)
3 T. mayonnaise
Assemble your sandwich like this — Slice the bread lenghtwise (you are making a giant sandwich.) Begin by spreading the olive salad onto the bottom section of bread. Next, layer the meats on top of the olives. Now layer the cheese on top of the meats. Next, spread mayonnaise onto the top piece of bread, and put it all together. Wrap in plastic wrap or slide it back into the bread bag and refrigerate until dinner time.
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Olive Salad
1 1/2 c. green olives
1/2 c. black olives
2 T. ketchup
2 T. olive oil
2 T. basalmic vinegar
1/2 t. oregano
1/4 t. pepper
Toss all of the ingredients into your chopper and go at it. Chop until the olives are in small pieces. Don’t go crazy and make olive paste!
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Mufaletta Bread
makes 2 round loaves
1 1/4 c. water
2 T. olive oil
1 T. sugar
2 t. salt
4 1/2 c. flour (3 c. white and 1 1/2 c. wheat)
2 t. yeast
Sesame seeds, sunflower seeds, or flax seeds
Put into your bread machine according to the manufacturer’s directions. Start it up on the dough cycle. When it’s done, separate into two pieces and knead for a few minutes. Grease either two 8-inch cake pans or two medium-sized glass bowls. Let rise for about 1 1/2 hours, or until double. Lightly mist with water and sprinkle with seeds. You’re gonna bake them at 400 for about 20 minutes or so, and when you do, have a dish of water in the bottom of the oven to keep the moisture level in the oven high. This will produce a crispy-on-the-outside, fluffy-on-the-inside bread. Yum!
Add comment June 12th, 2007