Muffuletta

1m
Serves 1
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Directions

  1. 1Prepare the olive salad: chop carrots, celery, cauliflower, cherry tomatoes and orange bell pepper.
  2. 2Boil the chopped vegetables in water, salt, oregano and basil.
  3. 3Transfer the boiled vegetables into a jar.
  4. 4In a food processor, combine black olives, green olives, red onion, parsley, red wine vinegar and mustard.
  5. 5Mix the olive salad well.
  6. 6Prepare the bread dough: in a mixer, combine flour, yeast and water until a smooth dough is formed.
  7. 7Knead the dough into a ball and let it rise until doubled in size.
  8. 8Shape the dough into a round loaf, brush it with egg, sprinkle with sesame seeds and bake until golden brown.
  9. 9Once cooled, slice the bread and brush with olive oil.
  10. 10Toast the bread slices in a frying pan.
  11. 11Assemble the muffuletta: layer mortadella, salami classico, salami Milano, olive salad, Emmental and provolone on the toasted bread.

Ingredients

  • 2 slices Mortadella
  • 10 slices Salami Classico
  • 10 slices Salami Milano
  • 1 cup Olive salad
  • 6 slices Emmental
  • 6 slices Provolone
  • 1 loaf Sesame bread
  • 1 medium Carrots
  • 2 stalks Celery
  • 1 head Cauliflower
  • 1 cup Cherry tomatoes
  • 1 medium Orange bell pepper
  • 1 cup Water
  • 1 teaspoon Salt
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 cup Black olives
  • 1 cup Green olives
  • 1 small Red onion
  • 1 handful Parsley
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Mustard
  • 2 tablespoons Olive oil
  • 1 cup Flour
  • 1 teaspoon Yeast
  • 1 cup Water
  • 1 Egg
  • 2 tablespoons Sesame seeds

Equipment

knifecutting boardpotjarmeasuring cupmixerfood processorbaking sheetovenfrying pan