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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Central Market's ultimate muffuletta Ingredients:
1 (10 inch) round loaf pagnotto italian bread |
1/3 cup sun-dried tomato pesto |
1/3 cup basil pesto |
2 cups mixed baby greens |
4 ounces san daniele salami with prosciutto, sliced |
8 ounces aged provolone cheese, sliced |
1/3 cup black olive tapenade |
4 ounces italian mortadella, with pistachios, sliced |
8 ounces fontina cheese, sliced |
2 -3 tomatoes, sliced |
5 ounces pannonia smoked ham, sliced |
1/3 cup green olive tapenade |
4 ounces molinari milano salami, sliced |
Directions:
1. Halve bread horizontally and remove most of the bread inside the crust. Spread sun-dried tomato pesto over the inside of the bottom and the basil pesto over the inside of the top. Layer mixed greens, salami with prosciutto, half the provolone cheese, black olive tapenade, mortadella, half the fontina cheese, tomato slices, ham, remaining provolone cheese, green olive tapenade, salami and remaining fontina cheese over the bottom. Place the top over the layers. Wrap tightly with plastic wrap. Chill for up to 8 hours. Cut into 8 wedges.
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