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🍽️ Muffaletta Sandwich

820 kcal · 30 min · 4 servings

Ingredients

• 100 g pickled silver onions (jar)
• 2 tbsp wine vinegar
• 1 pinch sugar
• 2 tbsp olive oil
• 2 red bell peppers
• 200 g black and green olives (pitted)
• 100 g celeriac
• 2 carrots
• salt
• pepper
• 2 tbsp freshly chopped oregano
• 1 large, round white bread (with sesame)
• 150 g salami (sliced)
• 150 g provolone cheese (sliced)
• 150 g mortadella (sliced)

Instructions

1. 1. Drain the onions. Reserve 2-3 tablespoons of the brine (liquid).
2. 2. Pour the reserved liquid into a pot. Add vinegar, 2 tablespoons of water, sugar, and 2 tablespoons of oil.
3. 3. Heat the mixture until it is hot.
4. 4. Wash the bell peppers thoroughly.
5. 5. Halve the bell peppers and remove the core (seeds and membranes).
6. 6. Dice the bell peppers into small cubes.
7. 7. Drain the olives.
8. 8. Chop the olives finely.
9. 9. Peel the celery.
10. 10. Peel the carrots.
11. 11. Cut the celery and carrots into long, thin sticks (julienne).
12. 12. Halve the onions.
13. 13. Place the halved onions and the rest of the prepared vegetables into a bowl.
14. 14. Pour the hot brine mixture over the vegetables.
15. 15. Season the mixture with salt and pepper.
16. 16. Let the vegetable mixture cool down completely.
17. 17. Stir the oregano into the cooled vegetable mixture.
18. 18. Taste the vegetable mixture and adjust the seasoning to your liking.
19. 19. Slice the bread horizontally through the middle to create two halves.
20. 20. Brush the cut surfaces of the bread with some oil.
21. 21. Layer the bottom half of the bread with the salami slices.
22. 22. Add half of the vegetable mixture on top of the salami. Make sure not to include any liquid.
23. 23. Place the cheese on top of the vegetable layer.
24. 24. Place the mortadella on top of the cheese.
25. 25. Add the remaining vegetable mixture as the top layer.
26. 26. Place the top half of the bread on the sandwich as a lid.
27. 27. Wrap the finished sandwich tightly in plastic wrap.
28. 28. Place the wrapped sandwich in the refrigerator for approx. 30 minutes to let the flavors meld.
29. 29. Cut the sandwich into pieces.
30. 30. Serve the pieces.

Nutrition per serving

• kcal: 820
• Protein: 38 g · Fett/Fat: 42 g · Carbs: 68 g