Muffuletta
The muffuletta originates from Italian immigrants in New Orleans, where round loaves would be halved and filled with an olive salad, cold meats and cheese
SERVES
2
PEOPLE
PREP TIME
75
MINUTES
Ingredients
1 round sourdough or ciabatta loaf
120g salami, sliced very thinly
120g chorizo, sliced very thinly
120g Irish Farmhouse cheese, thin shavings or slices
1 ball of buffalo Mozzarella, sliced into rounds
200g cooked chicken, preferably leg or thigh meat
handful of mixed salad leaves
For the olive and pepper salad:
1 small red chilli, sliced thinly
1 shallot, finely chopped
2 garlic cloves, finely chopped
100g pitted green olives, roughly chopped
150g jarred roasted red peppers, roughly chopped
200ml extra virgin olive oil
2 tbsp drained capers
3 tbsp red wine vinegar
handful of chopped parsley
sea salt
black pepper
Method
For the olive and red pepper salad, combine all the prepared ingredients in a bowl and mix together with a fork until everything comes together evenly.
To assemble the muffuletta, slice the top one-third of the round loaf of bread off completely and leave this âlidâ to the side. Next, cut out the middle of the soft bread being careful not to cut down too deep as you want to have a solid bottom.
Leave around 1 inch of bread around the perimeter. You now essentially have a bread bowl with a lid.
Assemble the layers in this order: A good bit of olive and pepper salad on the bottom, a layer of salami, chicken, cheese, salad leaves, Mozzarella and then finally a lid of chorizo.
Brush the lid with a little of the oil from the salad and place on top.
Next, wrap the whole thing tightly in beeswax paper and place on a large plate. Place another large plate on top and top that with a good heavy weight such as a granite mortar or heavy pot (or two). Leave for at least one hour before unwrapping and cutting into wedges
