- 1 sweet red pepper, seeded and finely diced
- 1 sweet green pepper, seeded and finely diced
- 1 sweet yellow pepper, seeded and finely diced
- 1/4 cup [60 mL] black olives, stoned and chopped
- 3 tablespoons [45 mL] freshly chopped parsley
- 2 tablespoons [30 mL] drained capers
- 3 anchovy fillets, finely chopped or
4 teaspoons [20 mL] anchovy paste
- 1 tablespoon [15 mL] minced garlic clove
- 1 teaspoon [5 mL] oregano
- 2/3 cup [160 mL] oil
- 1 round Italian bread or 1 French bread stick
- 1/4 pound [113 g] thinly sliced salami
- 1/4 pound [113 g] Provolone cheese slices
- 1/4 pound [113 g] thinly sliced mortadella or ham
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- Into a bowl, mix together red, green and yellow peppers dices, chopped black olives and parsley, drained capers, chopped anchovies or anchovy paste, minced garlic and oregano.
- Thoroughly mix in oil.
- Cover and refrigerate overnight.
- Drain, reserving peppers mixture and oil separately.
- Half bread horizontally.
- Remove white part of bread from both halves, leaving a 1-inch [2.5-cm] thick crust.
- Brush the inside of the bread halves with reserved oil.
- Spoon half of peppers mixture inside lower half.
- Top with salami, Provolone cheese and mortadella or ham slices, to completely fill half of bread.
- Spoon remaining peppers mixture on top, shaping a mound into the center.
- Top with remaining half of bread.
- Completely wrap 'muffuletta' into plastic wrap; refrigerate, flattening bread with a filled can for at least 30 minutes, up to 8 hours.
- Just before serving, slice 'muffuletta', as you would a pie.
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