4 cloves garlic, finely minced
- 1/2 c. chopped green stuffed olives
- 1 c. chopped oil cured black olives, (pitted)
- 4-5 pepperoncini, minced
- 1/2 c. roasted red peppers, chunks
- 1 c. olive oil
- 3 tbsp. fresh parsley
- large pinch red pepper flakes
- 1/4 tsp. each oregano and basil
- 2 tbsp. white wine or balsamic vinegar
- 1 large round loaf bread
- 1/3 lb. salami, thinly sliced
- 1/2 lb. Provolone, thinly sliced
- 1/2 red onion, sliced in circles
- 1/2 lb. Havarti cheese, thinly sliced
- 1/3 c. Prosciutto or Capicola ham, thinly sliced
How to make Muffalatta olive salad sandwich
- Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
- Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
- Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.
- A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.
- When preparing the salad, use 1/2 cup less olive oil.
- Roll out to a 14×9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don’t forget to cut a vent hole in the dough to allow steam to escape.
- This recipe is a nice take-along for picnics and Summer day trips.