| Level: | Intermediate |
| Total: | 12 hr 40 min |
| Prep: | 40 min |
| Inactive: | 12 hr |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 12 hr 40 min |
| Prep: | 40 min |
| Inactive: | 12 hr |
| Yield: | 6 servings |
Ingredients
- Deselect All
- Round Italian bread, whole
- 1 1/2 cups Muffuletta Olive Salad, recipe follows
- 6 ounces fontina cheese, sliced
- 8 ounces mortadella, thinly sliced
- 1 bunch arugula, washed and dried
- 8 ounces capicolla, thinly sliced
- 2 roasted red peppers
- 8 ounces salami, thinly sliced
- 1/2 cup coarsely chopped green olives with pimento
- 1/2 cup pitted and coarsely chopped black olives
- 1/2 cup coarsely chopped pickled cocktail onions (sour)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons garlic, minced
- 1/4 cup roughly chopped roasted red peppers
- 1/4 cup roughly chopped roasted yellow peppers
- 1/4 cup basil chiffonade, see Cook’s Note*
- 2 tablespoons finely chopped parsley leaves
- 1 teaspoon finely chopped oregano leaves
- 1/8 teaspoon chili flakes
Instructions
- Insert your knife 1 inch from the top edge of the loaf at a 45 degree angle and cut around the loaf until the lid comes off. Set lid aside. Pull excess bread out of the center of the loaf to create a hollow effect. Level off the inside of the lid and begin assembly. Brush the lid with some of the oil mixture from the olive salad. Spread the olive salad on the bottom half of the bread and begin to layer the sandwich, starting with the fontina cheese, mortadella, arugula, capicolla, red peppers, and finishing with the salami. Wrap the sandwich tightly with plastic wrap and put on a plate. Place a cast iron skillet on top of the sandwich to weigh it down and put it in the refrigerator overnight. Bring to room temperature before serving. Cut into wedges.
- Combine all ingredients. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 505 |
| Total Fat | 42 g |
| Saturated Fat | 15 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 95 mg |
| Sodium | 1612 mg |
| Serving Size | 1 of 6 servings |
| Calories | 505 |
| Total Fat | 42 g |
| Saturated Fat | 15 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 95 mg |
| Sodium | 1612 mg |
Reviews
I love Donna’s recipe, although living in a rural community I could not find the necessary ingredients of meats and cheese, so I improvised using a variety of fresh deli meats, sausages, cheeses and store bought tamponade. I served it at our 10 year SWedish reunion (actual Swedes from Sweden were there too!) and received rave reviews. I pointed them to your website with my improvisations! Work loves it too.
Made this for the spring game. I made 2 sandwichs and took nothing home. Everyone said that I should make it again for this falls tailgating.
this recipe is a very good basic sandwich without being too heavy. It can be lightened up or made more hearty by the addition or deletion of some components without loosing original flavors.Good and satisfying!