Chef notes
We love this modern take on a muffuletta sandwich. Traditionally, the sandwich is served with sliced meats on a wedge of sesame bread. This version takes the viral chopped Italian sandwich and uses muffuletta ingredients. Rich meats with a tangy dressing of olive and giardiniera pair perfectly with the crunch of a demi baguette.
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Ingredients
- 4 leaves crunchy romaine
- 2 slices provolone cheese
- 4 thin slices salami
- 4 thin slices ham
- 2 slices mortadella
- 1/2 cup chopped muffuletta olive salad (jar)
- 1/4 cup mayonnaise
- 1 demi baguette
Preparation
1.Preheat oven to 350 F.
2.On a clean cutting board, place romaine on the bottom, followed by provolone, salami, ham and mortadella.
3.Using a chef's knife, chop all of the ingredients for about 1 minute, until they are uniformly small-diced.
4.Place the chopped ingredients in a bowl and add the olive salad and mayonnaise. Mix thoroughly.
5.Warm the bread in a 350 F oven until the outside is crunchy and the inside is soft and warm. Cut one side open to create a pocket.
6.Fill with the chopped muffuletta mixture and place the sandwich on the parchment paper. Wrap tightly and cut in half.
