A muffuletta, or pressed sandwich, is the ultimate make-ahead lunch, picnic or cottage meal. Packed with deli meats, cheese and olive tapenade, it only gets better as it sits.
If you've never made a muffuletta, prepare to become a little obsessed. Layered with meats, cheese and a punchy olive spread, this giant sandwich is assembled ahead of time and tucked into the fridge, where the flavours mingle and the bread soaks up all the goodness. Slice it into wedges for an easy lunch, road-trip snack or no-fuss dinner.
Ingredients for Muffuletta
1 round crusty loaf
1/2–3/4 cup olive tapenade, or sun-dried tomato or basil pesto
3/4 lb sliced low-sodium salami, ham, roast chicken, or other deli meats
1/4 lb sliced provolone, Gouda, Swiss or other creamy cheese
2–3 roasted red peppers
Extra-virgin olive oil
Directions for Muffuletta
1. Split the loaf in half crosswise, and pull out most of the soft inside bread, leaving an inch around the bottom and top. Spread half the olive tapenade or pesto in the bottom shell, and the rest in the top crust.
2. Layer half of the meats into the bottom crust, then the provolone, then the remaining meat and roasted red peppers. If you like, drizzle with a little olive oil and sprinkle with salt and pepper. Top with the top crust. Place a heavy pan (cast iron works well) on top to help the flavours meld.
3. Wrap well and refrigerate for at least an hour or two before cutting into wedges to eat. Will keep for up to 5 days in the fridge.
Serves 8.
