RecipesRECIPES

Muffuletta

Prep Time: 25 minutes / Cook Time: 60 minutes / Yields: 8 servings

California Sun Dry

Ingredients

One 10-inch round loaf Italian bread
1 cup minced pitted olives, roughly chopped
¼ cup olive oil
½ cup pickled vegetables, such as giardiniera, chopped
½ cup Sun-Dried Tomato Halves
2 tbsp chopped parsley
2 tbsp red wine vinegar
2 tsp Sun-Dried Tomato Garlic
½ cup Sun-Dried Tomato Spread
1 tsp Italian seasoning
½ pound salami, deli sliced
½ pound provolone, deli sliced
½ pound capicola, deli sliced
½ pound smoked mozzarella, deli sliced
½ pound mortadella, deli sliced

Instructions

Step 1
Divide the bread lengthwise. Scoop out some of the doughy interior.

Step 2
Combine the chopped olives, oil, pickled veggies, sun-dried tomatoes, parsley, sun-dried tomato garlic, and Italian seasoning in a bowl.

Step 3
Spread sun-dried tomato spread and half of the olive tapenade on the bottom half of the bread.

Step 4
Layer salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of bread and wrap in plastic wrap.

Step 5
Put a cast iron or heavy pan on top of the wrapped sandwich and allow to sit for an hour.

Step 6
Skewer the muffaletta and cut into serving pieces.

PRODUCT USED

Garlic with Spices

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry

PRODUCT USED

Spread

Jazz up your whole menu with our intensely flavored, easy-to-use, Tomato Spread. Substitute our Spread in any recipe calling for tomato paste and give a new life to your family’s favorites. Spread it on bagels with cream cheese, add it to grilled cheese sandwiches, give your burgers extra taste and add richness to meatloaf.

California Sun Dry

PRODUCT USED

Sun-Dried Tomato Halves

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Muffuletta

Prep Time: 25 minutes / Cook Time: 60 minutes / Yields: 8 servings

California Sun Dry

Ingredients

One 10-inch round loaf Italian bread
1 cup minced pitted olives, roughly chopped
¼ cup olive oil
½ cup pickled vegetables, such as giardiniera, chopped
½ cup Sun-Dried Tomato Halves
2 tbsp chopped parsley
2 tbsp red wine vinegar
2 tsp Sun-Dried Tomato Garlic
½ cup Sun-Dried Tomato Spread
1 tsp Italian seasoning
½ pound salami, deli sliced
½ pound provolone, deli sliced
½ pound capicola, deli sliced
½ pound smoked mozzarella, deli sliced
½ pound mortadella, deli sliced

Instructions

Step 1
Divide the bread lengthwise. Scoop out some of the doughy interior.

Step 2
Combine the chopped olives, oil, pickled veggies, sun-dried tomatoes, parsley, sun-dried tomato garlic, and Italian seasoning in a bowl.

Step 3
Spread sun-dried tomato spread and half of the olive tapenade on the bottom half of the bread.

Step 4
Layer salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of bread and wrap in plastic wrap.

Step 5
Put a cast iron or heavy pan on top of the wrapped sandwich and allow to sit for an hour.

Step 6
Skewer the muffaletta and cut into serving pieces.

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