Family Style Muffuletta

  • 1 C (packed) fresh basil leaves
  • 1/2 C olive oil
  • 1/2 C pitted Kalamata olives or other brine-cured black olives
  • 1/4 C drained capers
  • 1 Tbs. chopped garlic

  • 1 round 2-pound loaf sourdough or French bread (about 10 inches in diameter)
  • 3/4 lb. thinly sliced salami
  • 3/4 lb. thinly sliced provolone cheese
  • 2 7.25-ounce jars roasted red peppers, drained
  • 1 large onion, thinly sliced
  • 6 plum tomatoes

Blend first 5 ingredients in processor until basil and olives are finely chopped. Season dressing with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Cut bread horizontally in half. Pull or cut out enough interior bread to leave 1-1/2-inch-thick shell. spread half of dressing on cut side of bottom bread shell. Layer with half each of salami, cheese, peppers, onions and tomatoes. Repeat with remaining salami, cheese, peppers, onions and tomatoes. Spread remaining half of dressing on cut side of top bread shell; press onto filling. Wrap tightly in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

Place muffuletta on platter. Cut into wedges and serve.

Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Bon Appetit
Meals:Lunch, Dinner, Picnic
Course:Main Course



1999, 2002