Muffuletta
By America's Test KitchenPublished on May 31, 2011
Time
3¾ to 4¾ hours, plus 20 minutes cooling and 12½ hours chilling
Yield
Serves 6
Ingredients
1 pound plum tomatoes (as uniform in size as possible), halved lengthwise, cored, seeded, and skin pricked 6 to 8 times with tip of a sharp knife (see illustrations below)1 cup pitted green olives (brine cured), chopped coarse1 cup pitted black olives (brine cured), chopped coarse½ cup olive oil ¼ cup chopped fresh parsley leaves 1 medium red bell pepper, roasted, peeled, seeded, and diced fine2 tablespoons lemon juice from 1 small lemon1 teaspoon dried oregano 1 loaf Italian bread or French bread, large, (about 9-inch diameter), halved crosswise, most of the inner crumb removed2 cups leaf lettuce, any type or combination, torn into bite size pieces, if necessary¼ pound mortadella, thin-sliced (or other soft salami)¼ pound provolone cheese or fresh mozzarella, thin-sliced¼ pound soppresatta, thin-sliced (or other hard salami)
Before You Begin
This New Orleans-style sandwich takes advantage of the plumper version of our oven-dried tomatoes.
Instructions
- Adjust oven racks to middle and low positions; heat oven to 200 degrees. Line large tray or cookie sheet with aluminum foil.
- Place tomatoes, cut side down, on large wire rack. Set wire rack on middle oven rack and foil-lined tray on lower rack. Dry, oven door closed, until desired texture is attained, 3 to 4 hours for plump tomatoes. When dry and cool, place in airtight containers. (Dried tomatoes can be stored at room temperature for 1 to 2 weeks.) If any off flavors or smells develop in the leathery or completely dried versions during storage, it may be due to mold or other bacteria; throw away the entire batch.
- Mix olives, oil, parsley, bell pepper, lemon juice, and oregano in small nonreactive bowl. Cover and refrigerate overnight.
- When ready to assemble sandwich, drain olive mixture, reserving marinade. Generously brush all inside surfaces of bread with marinade. Fill bread bottom with half the olive mixture. Add layers as follows: half each of the lettuce and Oven-Dried Tomatoes, all of the mortadella, all of the provolone, all of the soppressata, and remaining tomatoes and greens. Pile rest of olive mixture on top. Cover with bread top; wrap with plastic wrap.
- Set sandwich on large plate; top with small plate weighted with cans. Refrigerate at least 30 minutes. (Can be covered and refrigerated up to 6 hours.) Remove plates and plastic; cut into six wedges and serve.
Time
3¾ to 4¾ hours, plus 20 minutes cooling and 12½ hours chillingYield
Serves 6Ingredients
1 pound plum tomatoes (as uniform in size as possible), halved lengthwise, cored, seeded, and skin pricked 6 to 8 times with tip of a sharp knife (see illustrations below)
1 cup pitted green olives (brine cured), chopped coarse
1 cup pitted black olives (brine cured), chopped coarse
½ cup olive oil
¼ cup chopped fresh parsley leaves
1 medium red bell pepper, roasted, peeled, seeded, and diced fine
2 tablespoons lemon juice from 1 small lemon
1 teaspoon dried oregano
1 loaf Italian bread or French bread, large, (about 9-inch diameter), halved crosswise, most of the inner crumb removed
2 cups leaf lettuce, any type or combination, torn into bite size pieces, if necessary
¼ pound mortadella, thin-sliced (or other soft salami)
¼ pound provolone cheese or fresh mozzarella, thin-sliced
¼ pound soppresatta, thin-sliced (or other hard salami)
Test Kitchen Techniques
Ingredients
1 pound plum tomatoes (as uniform in size as possible), halved lengthwise, cored, seeded, and skin pricked 6 to 8 times with tip of a sharp knife (see illustrations below)
1 cup pitted green olives (brine cured), chopped coarse
1 cup pitted black olives (brine cured), chopped coarse
½ cup olive oil
¼ cup chopped fresh parsley leaves
1 medium red bell pepper, roasted, peeled, seeded, and diced fine
2 tablespoons lemon juice from 1 small lemon
1 teaspoon dried oregano
1 loaf Italian bread or French bread, large, (about 9-inch diameter), halved crosswise, most of the inner crumb removed
2 cups leaf lettuce, any type or combination, torn into bite size pieces, if necessary
¼ pound mortadella, thin-sliced (or other soft salami)
¼ pound provolone cheese or fresh mozzarella, thin-sliced
¼ pound soppresatta, thin-sliced (or other hard salami)
Test Kitchen Techniques
Ingredients
1 pound plum tomatoes (as uniform in size as possible), halved lengthwise, cored, seeded, and skin pricked 6 to 8 times with tip of a sharp knife (see illustrations below)
1 cup pitted green olives (brine cured), chopped coarse
1 cup pitted black olives (brine cured), chopped coarse
½ cup olive oil
¼ cup chopped fresh parsley leaves
1 medium red bell pepper, roasted, peeled, seeded, and diced fine
2 tablespoons lemon juice from 1 small lemon
1 teaspoon dried oregano
1 loaf Italian bread or French bread, large, (about 9-inch diameter), halved crosswise, most of the inner crumb removed
2 cups leaf lettuce, any type or combination, torn into bite size pieces, if necessary
¼ pound mortadella, thin-sliced (or other soft salami)
¼ pound provolone cheese or fresh mozzarella, thin-sliced
¼ pound soppresatta, thin-sliced (or other hard salami)
Test Kitchen Techniques
Why This Recipe Works
Our best muffuletta recipe calls for homemade oven-dried tomatoes, which are superior in texture and flavor to most commercial sun-dried tomatoes.
Before You Begin
This New Orleans-style sandwich takes advantage of the plumper version of our oven-dried tomatoes.
Instructions
- Adjust oven racks to middle and low positions; heat oven to 200 degrees. Line large tray or cookie sheet with aluminum foil.
- Place tomatoes, cut side down, on large wire rack. Set wire rack on middle oven rack and foil-lined tray on lower rack. Dry, oven door closed, until desired texture is attained, 3 to 4 hours for plump tomatoes. When dry and cool, place in airtight containers. (Dried tomatoes can be stored at room temperature for 1 to 2 weeks.) If any off flavors or smells develop in the leathery or completely dried versions during storage, it may be due to mold or other bacteria; throw away the entire batch.
- Mix olives, oil, parsley, bell pepper, lemon juice, and oregano in small nonreactive bowl. Cover and refrigerate overnight.
- When ready to assemble sandwich, drain olive mixture, reserving marinade. Generously brush all inside surfaces of bread with marinade. Fill bread bottom with half the olive mixture. Add layers as follows: half each of the lettuce and Oven-Dried Tomatoes, all of the mortadella, all of the provolone, all of the soppressata, and remaining tomatoes and greens. Pile rest of olive mixture on top. Cover with bread top; wrap with plastic wrap.
- Set sandwich on large plate; top with small plate weighted with cans. Refrigerate at least 30 minutes. (Can be covered and refrigerated up to 6 hours.) Remove plates and plastic; cut into six wedges and serve.
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