Muffaletta Recipe
Ingredients
| 1 1/4 cups finely chopped celery with leaves | ||
| Mixed vegetables | 1 Cup (16 tbs), pickled | |
| 3/4 cup green and black Mediterranean olives, such as Gaeta or Kalamata, pitted and chopped | ||
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 round soft loaf (8 to 10 inches) French bread | ||
| Thinly sliced ham | 4 Ounce, smoked | |
| Provolone cheese | 4 Ounce, thinly sliced | |
| Genoa salami | 4 Ounce, thinly sliced | |
Directions
1. In medium bowl, combine celery, giardiniera, olives, parsley, garlic, oil, and pepper until well mixed. Cover and refrigerate at least 4 hours or up to overnight to blend flavors.
2. Cut bread horizontally in half. Remove enough soft center from each half to make room for filling. Onto bottom half of bread, spoon half of celery-olive mixture; layer ham, provolone, and salami on top. Spoon remaining celery-olive mixture over all. Replace top half of bread.
3. Wrap sandwich in foil and refrigerate at least 4 hours or up to 24 hours to blend flavors and allow juices to soften bread. To serve, let stand at room temperature about 30 minutes, then cut into 6 wedges.
2. Cut bread horizontally in half. Remove enough soft center from each half to make room for filling. Onto bottom half of bread, spoon half of celery-olive mixture; layer ham, provolone, and salami on top. Spoon remaining celery-olive mixture over all. Replace top half of bread.
3. Wrap sandwich in foil and refrigerate at least 4 hours or up to 24 hours to blend flavors and allow juices to soften bread. To serve, let stand at room temperature about 30 minutes, then cut into 6 wedges.
Chef
