Muffaletta

Name: Muffaletta
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 1 cup mayonnaise; 1/4 cup sherry vinegar; 2 tablespoons Dijon mustard; 1 tablespoon honey; 1 red onion, diced; 2 cups each pitted picholine and cerignola olives, coarsely chopped; 1 cup roughly chopped piquillo peppers; 1 bunch flat-leaf parsley, leaves roughly chopped; 1/4 cup chopped fresh oregano leaves; Kosher salt; Freshly ground black pepper; 1 muffaletta or small round Italian loaf; 2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham; 2 ounces thinly sliced aged Manchego cheese

Recipe courtesy of Bobby Flay

Show: Throwdown with Bobby Flay

Episode: Muffaletta

Muffaletta

0 Reviews

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

432

Total Fat

32

Saturated Fat

6

Carbohydrates

29

Dietary Fiber

4

Sugar

4

Protein

8

Cholesterol

26

Sodium

878

Total: 25 min
Prep: 25 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

432

Total Fat

32

Saturated Fat

6

Carbohydrates

29

Dietary Fiber

4

Sugar

4

Protein

8

Cholesterol

26

Sodium

878

Total: 25 min
Prep: 25 min

Ingredients

1 cup mayonnaise

1/4 cup sherry vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

1 red onion, diced

2 cups each pitted picholine and cerignola olives, coarsely chopped

1 cup roughly chopped piquillo peppers

1 bunch flat-leaf parsley, leaves roughly chopped

1/4 cup chopped fresh oregano leaves

Kosher salt

Freshly ground black pepper

1 muffaletta or small round Italian loaf

2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham

2 ounces thinly sliced aged Manchego cheese

Directions

Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.