Muffuletta

For this recipe, we used Country Bread from Le Couer de France. Try it! Other breads that would work well for this sandwich: good ol’ monay or Rustic Bread from French Baker.

Serves 8 to 12 Prep Time 1 hour plus overnight chilling

1 8-inch round French or Italian bread loaf, about 1 pound
1/3 cup olive oil
2 tablespoons vinegar
2 tablespoons finely snipped fresh basil
1 tablespoon finely minced garlic
1 tablespoon mustard
1 can anchovy fillets, drained
1 can pimiento, drained
6 1/2-ounce can tuna in oil, drained
2 tablespoons chopped capers
4 hard-boiled eggs, sliced into rounds
tomato slices
1/4 cup finely snipped parsley
1 teaspoon salt
1/2 teaspoon pepper
10 black olives, pitted and sliced
slices of salami, cheese, mortadella or ham

1  Cut bread loaf into 2 parts horizontally. Remove the center of each part to make two “shells”.

2  In a small bowl, combine olive oil, vinegar, basil, garlic, and mustard. Brush the inside of the two shells generously with this mixture.

3  Divide anchovy fillets, pimiento, tuna, capers, eggs, tomatoes, parsley, salt, pepper, and olives into two parts. Layer these in each shell in the following order: eggs, capers, tomatoes, anchovies, pimiento strips, tuna. Mix together the parsley, salt, pepper, and black olives, and sprinkle over each half. Cover the bottom shell layers with slices of salami, cheese, and mortadella or ham.

4  Place filled top shell over the bottom shell and press hard to merge. Wrap in foil. Refrigerate for at least 30 minutes or overnight.

5  To serve: Cut in wedges and pierce each wedge with a toothpick to keep it together.

Photography by Patrick Martires | Styling by Paulynn Chang-Afable

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