Mediterranean Muffuletta
Fresh basil vinaigrette, tomatoes and roasted red peppers combine to make a relish for a Mediterranean-style version of the classic New Orleans muffaletta sandwich.
Servings: 6 servings
Ingredients
- 1 loaf ciabatta bread about 6 x 12 inches
- 1/4 lb prosciutto thinly sliced
- 1/4 lb soppressata thinly sliced
- 1/4 lb Genoa salami thinly sliced
- 1/4 lb mortadella thinly sliced
- 1/4 lb asiago cheese thinly sliced
For the relish:
- 2 medium tomatoes seeded and cut into 1/4-inch dice
- 3/4 cup sun-dried tomatoes chopped
- 1/2 cup sweet onion chopped
- 1/2 cup roasted red pepper chopped (about 1 medium)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic chopped
- 1 cup loosely packed fresh basil leaves
- Salt and freshly ground black pepper
Instructions
- Make the relish by combining the tomatoes, sun-dried tomatoes, onion, and roasted red pepper in a medium bowl. Season to taste with salt and pepper.
- Add the olive oil, red wine vinegar, garlic, and basil to the work bowl of a food processor or chopper.
- Pulse until the basil and garlic are finely chopped. Add to the tomato mixture, combine well and set aside for 15 minutes.
- Slice the ciabatta bread into top and bottom halves and spread the relish evenly over both.
- Layer the cold cuts and cheese on top of the relish and put the halves together.
- Wrap in foil or plastic wrap and set aside for 15 minutes to allow the relish to soak into the bread a bit.
- Slice crosswise into six pieces and serve.