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1/2 cup - kalamata olives, chopped coarsely
1/4 cup -
1/4 cup - pimiento-stuffed green olives, chopped coarsely
1/2 cup - chopped
1 tsp -
1 - onion, chopped finely
1/4 cup - finely chopped
1/2 tsp - dried
1/4 tsp - black pepper powder
1/4 tsp - crushed
1 - round Italian bread with thick crust (8 to 10 inch diameter)
200 g - provolone cheese, thinly sliced
100 g - salami, sliced
100 g - ham, thinly sliced
100 g - mortadella, thinly sliced
How to Make Muffuletta
Heat 2 tbsps oil in a pan. Fry onion, cauliflower till onion is transparent.
Add celery, cauliflower and garlic. Stir for 2 mins.
Add oregano, red chilli and pepper powder.
Stir for another 2 mins. Remove from fire. Let it cool.
Add remaining oil, green and kalamata olives. Stir it well and keep aside.
Cut bread in half horizontally.
Remove soft part from centre.
Put half of olive salad into bottom half of loaf.
Layer it with 1/3rd of cheese slices.
Then layer it with ham slices.
Again layer it with 1/3rd of cheese slices.
Layer it with mortadella.
Layer with the remaining cheese slices.
Then put salami slices.
Finally, top it with the remaining olive salad.
Cover with the other half loaf.
Preheat the oven at 450 degree Fahrenheit.
Wrap the sandwich in a foil.
Bake the sandwich for 20 min (till cheese melts).
Unwrap. Cut into wedges with sharp serrated knife. Serve with wafers and lettuce.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.