As the days are getting warmer and you start to think about a picnic by the river, or even just lunch in the garden, you don’t want to go laden with pots of soggy salad and flaccid sandwiches.
What you need is something that makes people go “Ooh, what’s that?” Then makes them smile when you tell them…
“That, my friend, is my Muffaletta.”
It is said that the Muffaletta’s origins lie in New Orléans where a Sicilian grocer devised the sandwich, using a round Italian loaf stuffed with delicious salads, meats and cheeses and sold it to the local farmers who supplied his store.
Even if you lack culinary skills this is easy to make and you can fill it with all manner of things that you have languishing in your fridge. It makes a divine summer lunch as when all the layers meld together you get a mixture of flavours and textures in every tasty slice.
How to make it:
- Take a large round sturdy loaf like a boule or focaccia.
- Slice it horizontally and scoop out some of the doughy insides.
- You can turn these into breadcrumbs or just check no one’s looking then eat it.
- Spread the base with some tapenade or pesto and then drizzle in some olive oil.
- Now comes the creative bit, just start layering in ingredients that you love.
- Maybe start with a layer of rocket and a handful of salty capers, some sunblush tomatoes, olives, slices of salami and cheese, some peppers or artichoke hearts from a jar.
- All the sorts of things you’d have on a good pizza, but nothing too wet.
- Add some freshly grated raw beetroot if you can for sweetness and colour.
- Remember a few twists of pepper and sprinkle of salt as you stack your ingredients and perhaps another drizzle of olive oil along the way.
- Keep alternating the layers until it looks fit to burst. Then carry on and add some more.
- If you like a bit of crunch in your sandwich add a layer of crispy fried bacon or pancetta.
- When you get to the top spread the inside of the lid with tapenade or pesto and wrap the whole loaf in a big piece of greaseproof paper or baking parchment.
- Tie it with string and press it down with a plate and a few heavy tins and let it sit in the fridge until you are ready to head out for lunch.
This ‘recipe’ is featured in the etc magazine.
Rufus' Food and Spirits Guide
July 3, 2011
I can’t believe we haven’t driven down to NOLA yet, we’re eight hours away. Thanks for the reminder! Great looking sandwich.
Sally
July 4, 2011
I think Muffaletta should become my friend too…:)
egg me on
July 4, 2011
That looks absolutely amazing. Love that you stuffed so many great flavors in there — and topped it with crispy bacon.
purelyfood
July 4, 2011
Looks delicious. Perfect for a summer picnic.
Ari
July 7, 2011
This is making me hungry. My husband and I were talking about going to a music performance in Central Park soon, where everyone brings their own picnic food. This would be the perfect, portable sandwich!
Heidi @ Food Doodles
July 8, 2011
That looks awesome! I love the idea of this. I have heard of it before, but never tried it and certainly never made it myself. I need to try this out, thank you for posting it! 😀
Deborah Dowd
July 8, 2011
So Yummy and great to carry on a picnic!
fajas colombianas
July 8, 2011
I tried making one of these but subsituted the ingredients with something else and me and my friends had fun with it.
Ad
July 8, 2011
I want to eat it now. Looks amazing.
sara
July 9, 2011
This looks awesome! I NEED to make it! 🙂
thejuli1241
July 9, 2011
Yum yum yum, i love iiiiiiit