CIA Recipes

Muffuletta - Print This Recipe

Yield: 12 sandwiches

6 oz / 170 g picholine olives, pitted and chopped 8 oz / 227 g Kalamata olives, pitted
4 fl oz / 120 mL extra-virgin olive oil
3 oz / 85 g flat-leaf parsley, chopped
5 oz / 142 g piquillo peppers, roasted, chopped
2 anchovy fillets
1 tbsp / 15 mL red wine vinegar
1 tbsp / 15 mL lemon juice
1 tsp / 1 g dried oregano
2 focaccia, 1 lb 8 oz / 680 g each
20 romaine lettuce leaves trimmed, cleaned and left whole (about 10 oz / 284 g)
12 oz / 340 g mortadella, sliced thin
12 oz / 340 g provolone cheese, sliced thin
12 oz / 340 g soppressata, sliced thin

1. Combine olives, olive oil, parsley, peppers, anchovies, vinegar, lemon juice, and oregano in the bowl of a food processor fitted with a blade attachment. Pulse until combined and homogenous. Cover and refrigerate for several hours before using.
2. Cut loaves in half lengthwise. Hollow out top and bottom of loaf slightly to make room for filling. Line hollows with romaine leaves. Spread olive mixture evenly over romaine on both sides.
3. Place mortadella over olive spread, cheese over mortadella, and soppressata over the cheese. Top with other half of bread, which is already lined with lettuce and olive spread. Cut loaf into 6 wedges and serve each wedge as one serving.