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Muffuletta Recipe

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This recipe for Muffuletta, by , is from Recipes From Our Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Douglas Williams


1 cup Giardiniera (Italian picked vegetables), drained
1 cup mixed olives , Kalamata, and green
1 shallot , peeled and quartered
1 large garlic clove , peeled
1/4 cup Italian parsley leaves
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon brined capers , drained

8 to 9 inch round boule (focaccia, ciabatta, or muffuletta bread)
1/4 pound Genoa salami , thinly sliced
1/4 pound Mortadella , thinly sliced
1/4 pound Capicola (hot or sweet, your choice), thinly sliced
1/4 pound Provolone , thinly sliced
1/4 pound Mozzarella , thinly sliced

Add Giardiniera, olives, shallot, garlic, and parsley to the bowl of a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, vinegar, olive oil, and capers until combined. Cover and let stand at least an hour, or refrigerate overnight. (Bring salad back to room temperature before assembling sandwiches if refrigerating.)

Slice bread round in half. If it's thick, hollow out some of the interior to make room for the fillings. Spread each bread half with about 1/3 to 1/2 cup of olive salad (amount will depend on the size of your round, you might have leftover salad). Layer with sliced meats and cheeses, place halves together, and wrap with plastic wrap. Weight sandwich with a grill press or a cast iron skillet and refrigerate for an hour. Unwrap, cut muffuletta into wedges, and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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