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Salami Muffulettas with Red Peppers

Salami Muffulettas with Red Peppers

This classic New Orleans sandwich gets a Mediterranean update with a vibrant roasted pepper and olive tapenade. Pressing the sandwich for an hour allows the savory juices to soak into the bread, blending the flavors perfectly.
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Prep Time 5 hours 1 minute
Total Time 5 hours 1 minute
Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • Bread: 1 Italian-style sesame seed round loaf
  • Fillings: 2.25 cups mozzarella slices 1 cup provolone slices, 3oz salami, 1 cup mortadella, 3oz Parma ham
  • Tapenade: 3.5oz green olives chopped, 2 roasted red peppers (chopped), 1 shallot, 1 tbsp capers, vinegar, oil, herbs

Equipment

  • Food processor (opt for tapenade)
  • Plastic wrap
  • Weight (canned goods)

Method
 

Instructions
  1. Mix chopped olives, peppers, shallot, capers, vinegar, and oil. Let sit for 10 mins.
  2. Slice the loaf horizontally. Scoop out some of the soft dough from both halves to create a bowl effect.
  3. Spread the tapenade generously into the hollows of both bread halves.
  4. Layer cheeses and meats on the bottom half. Top with the bread lid.
  5. Wrap tightly in plastic and place a heavy weight on top for at least 1 hour before cutting into wedges.

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