Muffaletta

Recipe Creator: Bothwell Cheese

This stuffed sandwich is busting with flavour! The only way to contain it all is to smoosh it real good - check out the recipe and see for yourself! It makes a quick and easy lunch, dinner, appetizer or snack.

Ingredients

1 large bread boule, halved
2 Tbsp Olive oil, divided
1 cup Olive tapenade (store bought or homemade)
4 oz Mortadella, thinly sliced
2.5 oz Pepperoni, thinly sliced
2 oz Salami, thinly sliced
4 oz Bothwell Cheese Mozzarella slices
1/2 cup prepared roasted red peppers, sliced
1/4 cup Fresh basil leaves
2 cups Arugula

Directions

  1. Slice a 1/2-inch (1 cm) top off the bread boule. Scoop out bread from bottom and top halves, leaving 1/2-inch (1 cm) border all around (reserve scooped-out bread for another use).
  2. Brush top and bottom of hollowed-out bread with the 2 tbsp (30 mL) olive oil.
  3. Layer the remaining ingredients on the bottom half of the bread in the following order: 1/2 cup of olive tapenade, arugula, basil,  Mortadella, Mozzarella, Salami, Pepperoni, roasted red peppers, and remaining olive tapenade. Cap with loaf top.
  4. Tightly wrap the sandwich in plastic wrap and weigh it down with a cast-iron skillet or large soup cans, and place in the refrigerator overnight.
  5. Remove from fridge, cut into wedges, and serve.

TIP: For a vegetarian sandwich, omit the meat and replace with vegan pepperoni or sautéed mushrooms.

Notes