Muffuletta sandwich with pickled vegetables
A large bread filled with cured meats and provolone, soaked with olive, pickled vegetable and roasted pepper salad.
Active time25 min
CookingNo cooking
Total13 hResting : 13 h
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Ingredients
- 5 g garlic
- 10 g fresh parsley
- 50 g drained jarred roasted red peppers
- 151 g ready-to-eat dry-cured pork neck capicola in thin slices
- 15 g drained jarred capers
- 45 ml olive oil
- 100 g drained mixed pitted oil-packed olives
- 151 g ready-to-eat mild dry soppressata in thin slices
- 15 ml red wine vinegar
- 500 g ready-to-eat flat round sesame bread with a soft crust
- 100 g drained jarred giardiniera pickled vegetables
- 151 g ready-to-eat cooked mortadella in thin slices
- 151 g thinly sliced provolone
Preparation
Peel the garlic. Wash and pick the parsley leaves. Combine olives, giardiniera, peppers, parsley, capers and garlic in a processor. Pulse until pieces are smaller than 1 cm without puréeing. Transfer to a container, add all the oil and vinegar, mix and cover. Rest for about 12 h in the refrigerator to develop flavour. Retain all the juices for the bread.
5 g garlic10 g fresh parsley50 g drained jarred roasted red peppers15 g drained jarred capers45 ml olive oil100 g drained mixed pitted oil-packed olives15 ml red wine vinegar100 g drained jarred giardiniera pickled vegetables- processor
- lidded container
- spoon
- knife
- board
Split bread horizontally. Spread all the salad and its juices over the cut faces. On the bottom, alternate thin layers of soppressata, mortadella, capicola and provolone, repeating until all are used. Close with the top and press gently to compact. Wrap tightly in food-safe paper, place in a dish and rest for 1 h in the refrigerator at no more than 4 °C. Cut the sandwich into pieces and serve.
151 g ready-to-eat dry-cured pork neck capicola in thin slices151 g ready-to-eat mild dry soppressata in thin slices500 g ready-to-eat flat round sesame bread with a soft crust151 g ready-to-eat cooked mortadella in thin slices151 g thinly sliced provolone- bread knife
- board
- spoon
- food-safe paper
- dish
Allergens
- Gluten
- Sesame
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration