A recipe for single-serving muffuletta (also spelled muffaletta) sandwiches made with bakery rolls filled with layers of meats, cheeses, and olive salad.
Course
Main Dish
Cuisine
American
Servings4people
AuthorRenee
Ingredients
For the olive salad:
1 1/2cupspimento-stuffed olives
1/2cuppitted Kalamata olives
3/4cupgiardinieraItalian pickled vegetables
3large pepperoncinitop and stem removed, chopped
6pickled onionsroughly chopped
2tablespoonscapers
1large garlic clovechopped
1/4cupchopped fresh parsley
A few grinds of pepper
1/4teaspoonred pepper flakes
Juice of 1 lemon
2tablespoonsred wine vinegar
1/2cupolive oil
For the sandwiches:
12round bakery bunsabout 3 to 4 inches wide
12slicesprovolone cheese
12slicescappicolo
12slicesGenoa salami
12slicesdeli ham
12slicesdeli pepperoni
12slicesswiss or mortadella cheese
Olive salad
Instructions
For the olive salad:
Place all the salad ingredients except the olive oil into the bowl of a food processor fitted with a knife blade. Pulse a few times until roughly chopped. Transfer ingredients to a bowl and stir in the olive oil. Refrigerate overnight.
For the sandwiches:
Slice the buns in half. On the bottom half, layer 1 slice each of the provolone, cappicolo, salami, ham, pepperoni, and swiss cheese. Add about 2 tablespoons of olive salad on top of the meats and cheeses. Cover with top half of bun. Wrap each sandwich in plastic wrap or parchment paper and refrigerate overnight. Enjoy!
Recipe Notes
A recipe for single-serving muffuletta (also spelled muffaletta) sandwiches made with bakery rolls filled with layers of meats, cheeses, and olive salad.