Muffuletta Recipe and Tips
Prep Time
Serves
Cooking Mode
1 pkg Sardo Marinated Artichoke Hearts
1 pkg Sardo Fire Roasted Red Peppers
1 pkg Sardo Garlic Stuffed Olives
1 loaf Store-Baked French Loaf
1 pkg San Danielle Mortadella
1 pkg Maestro Capocollo
1 pkg Compliments Shaved Ham, Family Pack
1 pkg Maestro Prosciutto Salami
1 pkg Compliments Sliced Provolone Cheese
1 pkg Compliments Sliced Swiss Cheese
1 small red onion, thinly sliced
2 cups Compliments Baby Arugula
1 pkg Sardo Marinated Artichoke Hearts
1 pkg Sardo Fire Roasted Red Peppers
1 pkg Sardo Garlic Stuffed Olives
1 loaf Store-Baked French Loaf
1 pkg San Danielle Mortadella
1 pkg Maestro Capocollo
1 pkg Compliments Shaved Ham, Family Pack
1 pkg Maestro Prosciutto Salami
1 pkg Compliments Sliced Provolone Cheese
1 pkg Compliments Sliced Swiss Cheese
1 small red onion, thinly sliced
2 cups Compliments Baby Arugula
Directions
1To make the muffuletta mixture, drain the artichokes, roasted peppers and olives well, pat dry with paper towel and transfer to food processor and pulse until coarsely chopped (not puréed). Set aside.
2Slice the French loaf in half lengthwise and remove some of the bread from the centre to allow more room for filling. Lay the loaf open like a book. Evenly spread the muffuletta mixture over the 2 halves. On the bottom crust, layer the meats, cheeses and vegetables in the listed order. Cap with the top crust of the loaf; gently press together. If preferred, secure with wooden skewers before slicing to serve. (Tip: Make this sandwich up to 8 hr. ahead, wrap tightly in plastic and refrigerate until serving.)
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
