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Muffaletta cut in half on plate with black olives.

THE BIG EASY MUFFALETTA

THE BIG EASY MUFFALETTA
 
Recipe By:
Ingredients
  • 1 c. green Italian olives, pitted, chopped
  • 1 c. chopped sun-dried tomatoes (packed in olive oil, drained)
  • 2 T. capers, drained
  • 3 T. minced garlic
  • 1 T. chopped fresh oregano
  • 1 t. black pepper
  • 2 T. balsamic vinegar
  • 2 T. extra virgin olive oil
  • 1 large round loaf, Italian bread, about 7” in diameter
  • 1 sweet onion, thinly sliced, separated into rings
  • ¼ lb. thinly sliced mozzarella
  • ¼ lb. thinly sliced salami
  • ¼ lb. thinly sliced ham
  • ¼ lb. thinly sliced provolone
  • ¼ lb. thinly sliced mortadella
Instructions
  1. Mix the chopped olives and next 6 ingredients. Stir in olive oil.
  2. Store tightly covered, in refrigerator at least 12 hours. Can be made up to 1 week in advance.
  3. Cut bread in half horizontally.
  4. Remove bread from top and bottom to hollow out the bread.
  5. Spread half of olive mixture, with liquid on bottom half of bread, then half of onion rings.
  6. Next layer the cheese and cold cuts as listed above.
  7. Top with remaining onion slices and remaining olive mixture.
  8. Wrap tightly, store in refrigerator. Can be made 6 hours ahead.
  9. Return to room temperature before serving.
  10. Cut into wedges. Serves 6.
 

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