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Muffaletta

This recipe originates from New Orleans. My version uses focaccia bread and cheddar or Emmental instead of the American Provolone cheese. You can layer lots of different meats including prosciutto, mortadella and ham. You could also easily make a vegetarian version using roasted veg.

Now that we have more time at home you may want to try to make your own focaccia as I did for this recipe. The best recipe I have found is https://www.saltfatacidheat.com/fat/ligurian-focaccia

TOP TIP: If you want to really load up the filling, tear out some of the soft inside of the loaf to make way for more ingredients

I have made mini versions in the past as a canapé.

1 focaccia

4 tbsp mayonnaise

200g salami, sliced

100g emmental slices

100g roasted red pepper from a jar, drained on kitchen paper and sliced

1 handful rocket

chilli flakes for sprinkling (optional)

Preheat the oven to 180C fan. Put the focaccia in the oven for around 10 mins then slice the in half horizontally.

Smear each half on the cut side with mayonnaise. Lay the cheese slices on the bottom half, then the salami. Remove 3 peppers from the jar and open them up so they lie flat. Place a layer of pepper and finish with the handful of rocket and sprinkling of chilli flakes if using. Put the top on and cut into the size required.

Muffaletta - slice focaccia
Muffaletta - layer salami and pappers
Muffaletta Canape
Muffaletta

Muffaletta

Jules
Focaccia sliced meat sandwich
3 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Canapé, Lunchbox or Snack
Servings 8
Calories 306 kcal

Ingredients
  

  • 1 loaf focaccia
  • 4 tbsp mayonnaise
  • 200 g salami sliced
  • 100 g emmental slices
  • 100 g roasted red peppers from a jar drained on kitchen paper
  • 50 g rocket
  • chilli flakes optional

Instructions
 

  • Preheat the oven to 180C fan. Put the focaccia in the oven for around 10 mins then slice the in half horizontally.
  • Smear each half on the cut side with mayonnaise. Lay the cheese slices on the bottom half, then the salami. Remove 3 peppers from the jar and open them up so they lie flat. Place a layer of pepper and finish with the handful of rocket and sprinkling of chilli flakes if using. Put the top on and cut into the size required.

Nutrition

Calories: 306kcalCarbohydrates: 25gProtein: 13gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 33mgSodium: 1051mgPotassium: 146mgFiber: 1gSugar: 1gVitamin A: 319IUVitamin C: 7mgCalcium: 118mgIron: 1mg
Tried this recipe?Let us know how it was!

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