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Lunch

Muffuletta

This New Orleans-style layered sandwich will feed—and delight—a group.

Ingredients :

    1 large bread boule, halved
    Olive Salad
    4 ounces sliced mortadella
    2 ½ ounces sliced hot soppressata
    2 ounces sliced finocchiona salami
    2 ounces sliced coppa
    4 ounces sliced provolone or fontina cheese
    ½ cup halved Peppadew peppers
    2 cups arugula

Direction :

    Scoop out inside of loaf; spread olive salad over bottom:
    Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
    Layer ingredients, including more olive salad, over bottom:
    On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula.
    Top with remaining bread half; wrap, weigh down, and chill overnight:
    Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
    If you don't have a cast-iron skillet to weigh down the sandwich overnight, place a large plate, baking sheet, or a lighter skillet on top along with two large (28-ounce) cans of tomatoes.
    Cut into wedges before serving:
    Remove sandwich from refrigerator, cut into wedges, and serve.