MUFFULETTA VARIATION

Muffuletta Variation 

Ingredients:

• For Olive oil dressing:
• 1/3 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• ¾ teaspoon dried rosemary
• 3/4 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 ciabatta bread, or focaccia or 4 sandwich buns
• 1 ½ cups fresh greens (arugula, or lettuce, or mixed greens)
• 2 medium tomatoes, sliced
• 4 large or 16 small cheese slices of your choice (usually provolone and/or mozzarella)
• Your selection of Italian charcuterie, example:
• 8 soppressata slices
• 8 salami slices
• 12 coppa slices
• 4 prosciutto slices
• ½ cup black dry olives
• ½ red onion, sliced
• 1 teaspoon kosher salt

Instructions:

1. In a small bowl combine extra virgin olive oil, red pepper flakes, dried rosemary, dried oregano, ground black pepper, and garlic. Mix and let it sit for 15 minutes while you prep rest of the layers.

2. Cut bread in half. Slightly toast it under the broiler or on a grill. Brush both insides with the olive oil mix.

3. Place a handful of greens, then tomato slices. Sprinkle with kosher salt. Continue with cheese, then antipasto selection, then olives, then sliced red onion. Top with the second half of the bread.

4. Wrap super tightly with plastic wrap. Arrange on a baking sheet or plate so it will catch any drippings. Place a cutting board on top of sandwiches. And put something heavy, like brick or cast iron pan, on top of cutting board. Refrigerate the whole construction overnight or at least 4 hours.

If you used the whole bread, cut into desired serving sizes and savor!

Notes:

Total Time does not include resting time, which is 4 hours to overnight.