Muffaletta Sandwich
Servings: 8
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Ingredients
- 1 Tribeca Oven Farmhouse White
- 3/4 cup Italian-Style Giardiniera Pickled Vegetables
- 1/2 cup Jarred Roasted Red Pepper drained
- 3 tbsp Olive Oil
- 2 tbsp Fresh Parsley Leaves
- 1 tbsp Brined Capers drained
- 1 tbsp Red Wine Vinegar
- 1/2 lb Soppressata thinly sliced
- 1/2 lb Mortadella thinly sliced
- 1/2 lb Capicola thinly sliced
- 1/2 lb Provolone thinly sliced
Instructions
- In a food processor, combine the olives, pickled vegetables, roasted red peppers, oil, parsley, capers and vinegar, and pulse until finely chopped.
- Cut the Tribeca Oven Farmhouse White in half horizontally. Spread the olive mixture evenly over both pieces of bread. Top bottom half of bread with an even layer of the soppressata, mortadella, capicola, provolone, and then the top half of bread. Cut into 8 wedges and serve.