Muffaletta

Muffaletta

1 large Italian-style round white loaf or crusty oblong loaf
¼ cup (60ml) extra virgin olive oil
12 slices (200g) prosciutto
12 slices (300g) salami
6 slices (150g) mortadella
12 slices (250g) provolone or other cheese, finely sliced
6 slices (200g) char-grilled eggplant, sliced
½ red capsicum, roasted and skinned, sliced
½ cup (150g) marinated mushrooms, sliced
½ cup (150g) artichoke halves, quarterd
½ cup (75g) semi-dried tomatoes, sliced
½ cup (80g) olives, seeded and sliced

1. Slice the loaf in half horizontally and remove the soft bread inside, leaving about 2cm next to the crust. Brush each half with olive oil. Layer the ingredients into the bottom half in any order you prefer. Replace top half, wrap in foil and weight down for a few hours before serving.
2. To transport to a picnic, place the foil wrapped loaf in a plastic bag and seal well. Put in the bottom of the esky and top with other picnic items. This helps it to “set”.
3. Cut in wedges or slices to serve.

Lyndey’s Note: Use bread with a strong, dense crust such as sourdough.