Piller's Charcuterie Muffuletta
Recipe Information
-
180-Min Prep time
-
Serves 4
Recipe
Ingredients
Quantity
Ingredient
Olive Salad:
250 ml (1 cup)
pitted green olives, coarsely chopped
250 ml (1 cup)
pitted black Kalamata olives, coarsely chopped
15 ml (1 Tbs.)
capers
30 ml (⅓ cup)
roasted red pepper, chopped
10 ml (2 Tbs.)
flat leaf parsley
30 ml (2 tsp.)
garlic, finely minced
30 ml (2 tsp.)
red wine vinegar
30 ml (2 tsp.)
extra virgin olive oil
Kosher salt and freshly ground pepper, to taste
Muffuletta Sandwich:
1
square or round crusty bread, about 18 cm (7") in diameter, halved crosswise, insides pulled out
175 g pkg.
Piller's Charcuterie Cervelat Salami or Piller's Charcuterie Alpen Salami
125 g pkg.
Piller's Charcuterie Speck Prosciutto
125 g (4 oz.)
Provolone or Fontina cheese, thinly sliced
Products
Directions
Prepare the olive salad ahead of time. Combine all ingredients and set aside in the refrigerator for 2 to 24 hours.
Assemble the sandwich. Spread a bit of oil from the salad on each cut side of the bread. Spread half of the olive salad on the bottom half of the bread. Layer with salami, cheese, then Speck Prosciutto; top with the remaining olive salad. Cover with the top of the bread; press down and wrap the sandwich in plastic wrap; let stand for 1 hour. Unwrap, cut into 6 wedges using a serrated knife, and serve. Wrap individually if taking on a picnic.
.
| Quantity | Ingredient |
|---|---|
| Olive Salad: | |
| 250 ml (1 cup) | pitted green olives, coarsely chopped |
| 250 ml (1 cup) | pitted black Kalamata olives, coarsely chopped |
| 15 ml (1 Tbs.) | capers |
| 30 ml (⅓ cup) | roasted red pepper, chopped |
| 10 ml (2 Tbs.) | flat leaf parsley |
| 30 ml (2 tsp.) | garlic, finely minced |
| 30 ml (2 tsp.) | red wine vinegar |
| 30 ml (2 tsp.) | extra virgin olive oil |
| Kosher salt and freshly ground pepper, to taste | |
| Muffuletta Sandwich: | |
| 1 | square or round crusty bread, about 18 cm (7") in diameter, halved crosswise, insides pulled out |
| 175 g pkg. | Piller's Charcuterie Cervelat Salami or Piller's Charcuterie Alpen Salami |
| 125 g pkg. | Piller's Charcuterie Speck Prosciutto |
| 125 g (4 oz.) | Provolone or Fontina cheese, thinly sliced |
Products
Directions
Prepare the olive salad ahead of time. Combine all ingredients and set aside in the refrigerator for 2 to 24 hours. Assemble the sandwich. Spread a bit of oil from the salad on each cut side of the bread. Spread half of the olive salad on the bottom half of the bread. Layer with salami, cheese, then Speck Prosciutto; top with the remaining olive salad. Cover with the top of the bread; press down and wrap the sandwich in plastic wrap; let stand for 1 hour. Unwrap, cut into 6 wedges using a serrated knife, and serve. Wrap individually if taking on a picnic. .