MUFFULETTA (COOK'S ILLUSTRATED)
This is from The America's Test Kitchen Family Cookbook, the same folks as Cook's Illustrated. I trust them with any endeavor. I haven't tried this recipe yet. This is an uncooked sandwich, so I used the "cooking time" to enter the minimum amount of time you'd have to have to let everything marinade and meld as needed This recipe is different from others already posted because it uses oil-packed, sun-dried tomatoes in the olive salad. Sounds good to me!
Provided by Debbie R.
Categories Lunch/Snacks
Time 9h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the olive salad, mix everything together. Cover and refrigerate for 8 to 24 hours.
- To make the sandwich: Drain olive salad, saving the marinade. Cut the bread in half horizontally and remove most of the soft interior. Brush both inside pieces of the bread with the reserved marinade.
- Place half of the olive salad in the bottom half of the hollowed-out bread. Top it with the cold cuts. Put on the rest of the olive salad. Put top half of bread on top of it all.
- Wrap in plastic wrap. Put it between two dinner plates. (It might work best to turn the top plate upside down, depending on if the plates have any curvature to them or not.) Put 2 or 3 heavy cans on top of it to work as weights. (Mufuletta is pressed-down sandwich). Chill for at least 30 minutes or up to 6 hours.
- To serve, unwrap and cut into wedges.
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Tigist Belete
[email protected]I've never had a muffuletta before, but this one was amazing. I'll definitely be making it again.
Ycvbh Jhvvv
[email protected]This muffuletta is perfect for a party. It's easy to make ahead of time and it's always a hit.
Chris Aguilar
[email protected]I'm not sure what I did wrong, but my muffuletta turned out dry and bland. I think I might have overcooked the bread.
Kareem Majd
[email protected]This muffuletta was a lot of work to make, but it was worth it. It was so delicious!
Sweerplaysroblox_YT
[email protected]I'm not a big fan of muffulettas, but this one was actually pretty good. The bread was nice and crispy, and the filling was flavorful.
Clayton Tame
[email protected]This muffuletta was a bit too salty for my taste. I think I'll use less olives next time.
Fateh
[email protected]I followed the recipe exactly and my muffuletta turned out great! The only thing I would change is to add a little more olive salad.
Kiya Eyu
[email protected]This is the best muffuletta I've ever had. The bread is soft and fluffy, and the filling is packed with flavor.
Adegboye David
[email protected]I've made this muffuletta twice now and it's always a crowd-pleaser. The combination of meats, cheeses, and olives is perfect.
Huzaifah Katumba
[email protected]This muffuletta was a hit at my party! The flavors were amazing and the bread was perfectly crispy. I will definitely be making this again.