Supper tonight was an “in the grocery store, what the heck do I get” inspiration. I literally wandered around the deli section, looking at 7-layer dips, cuts of sausages, baked chicken, and nothing was really calling my name. Wandering through the bread section, I saw a lovely jalapeno cheddar focaccia and the idea started to simmer. I didn’t feel like just a loaf of bread. But a sandwich? It was a possibility. So when I saw a garlic loaf (focaccia shaped, but the crispy crackly exterior and fluffy interior of a muffuletta loaf), I knew it was time to get the rest of ingredients for a mega sandwich. And a muffuletta is a sandwich that fits that description to a T.
Note that traditionally a muffuletta is made with provolone and mozzarella, but frankly I’m not a huge fan of those cheeses, so used ones that I liked. The same with the addition of the spinach dip layer. Not usual, but I wanted to use it up.
Muffuletta
Ingredients
- 1 small loaf
- 1 small container of tapenade
- 4 slices of mortadella
- 200 oz smoked peppered ham
- 200 oz parmesan salami
- Slices of swiss cheese
- Slices of gouda cheese
- 1 small container of spinach dip
- Baby spinach leaves
Instructions
- Slice the loaf horizontally, scooping out a bit of the inside (forming a shallow bowl shape).
- Put a thick layer of the tapenade on each side.
Start your layers on the bottom half of the loaf
- Put 2 slices of the mortadella
- Layer of the smoked ham
- Layer of the gouda
- Layer of the salami
- Layer of the swiss
- Some of the baby spinach
- A thin layer of spinach dip (put more in the middle versus spreading out to the edges)
- Layer of the salami
- Layer of the gouda
- Some more baby spinach
- Layer of the swiss
- Layer of the smoked ham
- Layer of the mortadella
- The top of the loaf
- Wrap the sandwich tightly in saran wrap a couple of times. Place in fridge, place something heavy on top (heavy pot, brick, etc.)
- Leave pressed for a couple hours before serving.