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Muffuletta Bread Bowl Sandwich

Muffuletta Bread Bowl Sandwich
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The Muffuletta Bread Bowl Sandwich is a hearty and flavorful New Orleans classic featuring layers of Italian meats, cheeses, and a zesty olive salad all served inside a hollowed-out round Italian bread loaf. This unique presentation creates a delicious combination of savory, tangy, and salty flavors with satisfying textures, perfect for a filling meal that’s as fun to eat as it is delicious.

Ingredients

Scale

Italian Bread Bowl

  • 1 large round Italian bread loaf with sturdy crust

Assorted Italian Meats

  • 6 oz Genoa salami, thinly sliced
  • 6 oz capicola, thinly sliced
  • 6 oz mortadella, thinly sliced

Cheese Selection

  • 4 oz provolone cheese, sliced
  • 4 oz mozzarella cheese, sliced

Olive Salad

  • 1 cup chopped green olives
  • 1 cup chopped black olives
  • 1/2 cup diced pickled vegetables (celery, carrots)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (oregano, thyme, or parsley)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar

Extras (Optional)

  • Fresh basil leaves or arugula to taste
  • Pickled pepperoncini for garnish

Instructions

  1. Prepare the Bread Bowl: Slice off the top quarter of the large round Italian bread loaf. Carefully hollow out the inside, leaving about 1 to 2 inches of bread thickness on all sides to create a sturdy bowl that holds the fillings.
  2. Make the Olive Salad: In a bowl, combine chopped green and black olives, diced pickled vegetables, minced garlic, and fresh herbs. Mix in extra virgin olive oil and red wine vinegar until well blended. The salad should be tangy and flavorful, perfect for soaking into the bread.
  3. Layer the Meats and Cheeses: Begin layering thin slices of Genoa salami, capicola, and mortadella inside the bread bowl. Alternate layers of provolone and mozzarella cheese evenly throughout the bowl to balance flavors.
  4. Add the Olive Salad: Generously spread the prepared olive salad over the layered meats and cheeses. Press gently to fill any gaps, allowing the flavors to meld beautifully inside the bread bowl.
  5. Replace the Bread Top and Chill: Put the hollowed bread top back on the bowl. Wrap the entire sandwich tightly in plastic wrap and chill in the refrigerator for at least one hour to let the flavors marry and for the bread to absorb the olive salad juices.
  6. Slice and Serve: When ready to serve, slice the sandwich into wedges or serve whole. Garnish with fresh basil, oregano, or pickled pepperoncini as desired and enjoy the full-bodied, bold flavors.

Notes

  • Use day-old or slightly stale bread to hold up better and absorb olive salad flavors without falling apart.
  • Balance the saltiness by avoiding adding extra salt, as cured meats and olive salad are naturally salty.
  • Chill the sandwich for a few hours if possible to enhance flavor melding and richer taste.
  • Do not over-soak the bread with olive salad to maintain a crisp crust and avoid sogginess.
  • Use a serrated knife to slice cleanly through the crust and fillings without smashing the sandwich.

Nutrition

Keywords: Muffuletta, Bread Bowl Sandwich, Italian Sandwich, New Orleans, Olive Salad, Italian Meats, Provolone, Mozzarella, Italian Bread

Find it online: https://sophiespace.com/muffuletta-bread-bowl-sandwich/