Recipe: Muffaletta – An all-in-one picnic sandwich

How about making a Muffaletta for a picnic lunch? Pile in a few ingredients from your fridge, just in time for the predicted heatwave!

Previous
Next

It makes a fabulous summer lunch, as all the layers mingle together you give you a mixture of flavours and textures in every tasty slice. Perfect if you are heading out for the day, and no need to take a hundred containers and cutlery either. Enjoy creating your own flavour combination stuffed with meats and cheeses, or you can easily make it vegetarian, just pile in the veggies and salad.

A suggested list of ingredients

But use your favourite deli-items or your favourite things to put on a pizza!

  • Olive Tapenade or Pesto
  • Rocket Leaves
  • Capers
  • Sun-blush/sun-soaked tomatoes
  • Emmental cheese
  • Sliced salami or chorizo
  • Roasted peppers from a jar
  • Artichoke hearts from a jar
  • Grated beetroot or carrot, squeezed a little to remove excess juice
  • Olives
  • Crisp fried pancetta slices
  • Salt and Pepper
  • Olive oil

How to make it:

  • Take a large round loaf like a boule or pain polka, or even a focaccia
  • Slice it horizontally and scoop out most of the doughy bread from the loaf and the ‘lid’ (Tip: You can let these dry for a while and turn them into breadcrumbs for cooking with)
  • Spread the base with some tapenade or pesto and then drizzle in some olive oil
  • Now you can get creative, just start layering in ingredients that you love
  • Maybe start with a layer of rocket or other salad leaves
  • Add a handful of salty capers
  • Add some juicy sun-blush tomatoes and drizzle in a little of their herby oil
  • Add a handful of olives and slices of salami
  • Holey cheese like Emmental works well so add a layer of that
  • Antipasti from a jar gives great flavour colour and texture so put in some chargrilled peppers or artichoke hearts
  • Add some freshly grated raw beetroot or carrot if you can for sweetness and colour
  • Remember a few twists of pepper and sprinkle of salt as you stack your ingredients and perhaps another drizzle of olive oil for the dryer layers
  • If you like a bit of crunch in your sandwich add a layer of crispy fried bacon or pancetta
  • Keep alternating the layers until it is stuffed to the top, then add a bit more!
  • Spread the inside of the lid with tapenade or pesto and wrap the whole loaf in a big piece of greaseproof paper or baking parchment
  • Tie it with string and press it down with a plate and a few heavy tins and let it sit in the fridge until you are ready to head out for your picnic or for a super hearty lunch

Share this article:

Show comments

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Avatar

Post Author:
Laura Cumberpatch