Muffaletta (Picnic loaf sandwich)
Said to have been invented during the early 1900s in New Orleans, muffaletta is a picnic loaf typically stuffed with cold meats, cheese and pickles. Cut it into wedges to reveal those impressive layers. The ultimate sharing food with the wow factor!
Method1. Roughly chop the black and green olives, roasted peppers, Opies Capers and Opies Cocktail Gherkins, then add to a bowl with the olive oil. Season to taste, mix well and set aside.
2. Slice the bread loaf in half horizontally, then spread the olive mixture over the bottom half so it completely entirely covers the layer.
3. Layer the meats and cheese one by one on top, then finally add the tomatoes and basil before giving it a final season.
4. Place the loaf top back on to enclose the filling, wrap tightly in cling film and press down firmly. Position a plate on top and weight it down with a block of butter or similar. Leave to chill in the fridge for 2-3 hours (or preferably overnight) so the flavours combine and the ingredients compact together.
5. When you’re ready to eat unwrap the cling film, cut the loaf into thick wedges and serve.
• 100g black olives, pitted and drained
• 100g green olives, pitted and drained
• 140g roasted red peppers, drained (approximately half a jar)
• 1 tbsp Opies Capers, drained
• Half a 227g jar of Opies Cocktail Gherkins, drained
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1 loaf of focaccia or large round bread loaf roughly the size of a dinner plate
• 100g mortadella ham
• 6 slices of Emmental cheese
• 12 slices of salami
• 2 tomatoes, thinly sliced
• Small bunch fresh basil, stalks removed and leaves torn