Muffelata sandwitch recipe Share this recipe on Facebook
Muffelata is Italian bread that is stuffed with a vinaigrette, salami, mortadella, cheese, red onion, tomato and rocket leaves. The muffelata is served cold and is a delicious alternative to the usual sandwiches.
Preparation time: -, Cooking time: -, Serves: 4
For the vinaigrette
1/4 cup red wine vinegar
1 tsp dried oregano
2 garlic cloves, grated
1 roasted bell pepper, finely chopped
1/2 cup black olives (preferably Kalamata), pitted and finely chopped
1/2 cup green olives, pitted and finely chopped
Salt and black pepper to taste
For the muffelata
1 Italian round bread
5 - 6 salami slices
3 - 4 mortadella slices (Italian cured pork type of salami that is usually flavored with garlic and pepper corns)
4 - 6 slices Fontina or cheddar cheese
1 red onion, thinly sliced
1 medium tomato, sliced
A handful of arugula (rocket) leaves
Prepare the vinaigrette by combining all ingredients in a large bowl and mixing them well together using a wire whisk. Set aside.
Cut the top of the Italian bread and set aside.
Using your hands, remove most of the soft inside of the bread, making a hole that will keep the stuffing (leave about 1/2 - 3/4 inch thick of the soft layer).
Lay the inside bottom of the bread evenly with 1/2 of the vinaigrette mixture. Top with slices of salami, then slices of mortadella and finally slices of the cheese. Continue with the red onion slices (add as mush as you like), then the tomato slices and rocket leaves. Top with the remaining vinaigrette sauce and cover with the top of the bread that was removed at the beginning.
Note: The stuffing should completely fill the inside of the bread up to the top so that when you place the 'cover' (the top of the bread) back, it should rest on the ingredients.
Press the top of the bread so that it sits well, then tightly wrap the whole bread with plastic foil. Place the muffelata in the refrigerator for at least 2 hours.
When ready to serve, take the muffelata out of the refrigerator and remove the plastic wrap. Cut the muffelata into 6 to 8 slices, just like you slice a cheesecake. Serve immediately.
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