Italian stuffed muffuletta
Try our take on the classic Italian-American sandwich from New Orleans. Pack it up for a picnic – the flavour and texture improves when left to chill overnight
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Prep:15 mins
No cook; plus at least 1 hr chilling - Serves 6
- Easy
Nutrition per serving
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kcal 492
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fat 28g
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saturates 11g
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carbs 34g
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sugars 0g
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fibre 3g
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protein 24g
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salt 3.66g
Ingredients
- 400g round bread loaf
- 3 tbsp olive oil
- 300g mixed vegetable pickles , roughly chopped
- 60g pitted chilli garlic olives , roughly chopped
- 2 anchovy fillets , finely chopped
- 10g basil , roughly chopped
- 2 tbsp red wine vinegar
- 9 emmental slices
- 85g salami slices
- 150g Morrisons The Best mortadella
Method
Carefully slice a 15cm circle off the top of the bread loaf, reserving it. Remove most of the bread inside the loaf until it is nearly hollow, leaving a roughly 1-2cm thick shell (you can freeze the removed bread to make breadcrumbs or croutons for another recipe).
Drizzle the inside of the loaf with 1 tbsp of the olive oil. Combine the pickles, olives, anchovies, basil, vinegar and remaining oil in a medium bowl. Season with salt and pepper, then spoon a few tablespoons of the mixture over the base of the hollowed-out loaf.
Cover the base with 3 emmental slices, 4-5 salami slices and 3 mortadella slices before topping with more of the veg mixture. Repeat, layering the ingredients until all the veg, meat and cheese has been used. Return the sliced-off 'lid' to the top of the loaf, then wrap well.
Put the loaf on a plate, then weigh it down by stacking another plate with a couple of cans on top. Chill for 1-2 hrs (or overnight, if you have time) before slicing and serving.
