Muffaletta Sandwiches

I remember seeing this recipe on Everyday Italian years ago (well, not like 80 years ago or anything, maybe more like a few). Anyhoo: it always stayed in my head, not only because it looked outrageously delicious, but because the presentation was kinda cool. What's not to love about slicing what looks like a normal round loaf and finding many layers of an awesome sandwich inside? My sister and babies were coming up for their annual visit, which included going to the Zoo. I was in charge of lunch, while my sister would bring snacks and drinks. Now that her babies are a bit older and they LOVE sour things, I figured this recipe would finally get used.

Thank goodness, it was still archived on foodtv.com. I got it all prepped and made the night before, then did a quick slice before leaving to meet my sister at the Zoo in the morning. We stopped for lunch in the Lion Viewing Area, and I thought the sandwich was perfect. Her kids picked out the sandwich goodies from the bread, and then ate that separately. They even devoured it. A good sign that the recipe is a winner! I loved the tart vinegar/olive mixture with the meats and cheese. This is something I will definitely make again.

Um - a Nemmie Note: be sure to get a loaf that truly is only 3-4 inches tall, and if you can't find that then shave it down before hollowing it and filling. I bought a nice crusty loaf of sourdough from my favorite bakery, but it was terribly tall. Those sandwhiches were true Dagwoods, a wee bit hard to eat, especially at the Zoo when we had our laps and that was it, no table or plates to catch the goodies dropping out of our sandwich slices.

Muffaletta Sandwiches

(from FoodNetwork)

Ingredients:

1/4 c. red wine vinegar

2 garlic cloves, peeled and minced

1 tsp. dried oregano

1/3 c. olive oil

10 large pitted green olives, chopped

1/3 c. pitted, chopped kalamata olives

1/4 c. chopped roasted red bell peppers

Salt and freshly ground black pepper

1 (1-lb.) round bread loaf, about 7 inches in diameter and 3 inches high

4 oz. thinly sliced ham 4 ounces thinly sliced mortadella

4 oz. thinly sliced salami

4 oz. sliced provolone

1/2 red onion, thinly sliced

1 1/2 oz. arugula leaves

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.

Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top.

Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top.

You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.

Cut the sandwich into wedges and serve.