Traditionally, muffaletta sandwiches are wrapped in deli or butcher’s paper and allowed to rest so the juices can be absorbed into the bread.
Courtesy of Vegetarian Cooking at Home
|1 cup pitted and chopped Kalamata olives||1/3 cup chopped fresh flat-leaf parsley|
|1 cup chopped pimiento-stuffed green olives||1/2 tsp chopped fresh marjoram|
|1/2 cup pepperoncini (pickled peppers)||1/2 tsp chopped fresh thyme|
|1/2 cup chopped roasted red peppers||1/4 cup olive oil|
|2 Tbs capers, rinsed||2 Tbs white wine vinegar|
|3 green onions, chopped (white and green parts)||Salt and freshly ground black pepper, as needed|
|3 plum (Roma) tomatoes, chopped||1 baguette, split lengthwise, or one large ciabatta loaf, sliced horizontally|
In a medium bowl, combine the Kalamata and green olives, pepperoncini, roasted pepper, capers, green onions, tomatoes, parsley, marjoram, thyme, oil, and vinegar. Season with salt and pepper. Set aside.
Pull out some of the inside of the bread to make room for the filling. Spoon the filling mixture into the bottom half of the bread, packing lightly. Top with remaining baguette half, slice, and serve.
Try adding a few slices of provolone to the sandwich as well.
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