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🍽️ The Legendary Muffuletta

580 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls basil
• 1 garlic clove
• 1 tbsp pine nuts (roasted)
• 80 ml olive oil
• 2 tbsp freshly grated Parmesan
• salt
• pepper
• 100 g artichoke hearts (jar)
• 250 g mozzarella
• 100 g black olives (pitted)
• 150 g marinated red bell peppers
• 2 handfuls fresh, young spinach leaves
• 1 white bread (750 g)
• salt
• pepper

Instructions

1. 1. Rinse the basil under cold water.
2. 2. Gently dry the leaves.
3. 3. Pluck the leaves from the tough stems.
4. 4. Peel the garlic cloves.
5. 5. Place the basil, garlic, and pine nuts into a blender.
6. 6. Turn on the blender and puree the ingredients until fine.
7. 7. Slowly pour the oil in a thin stream.
8. 8. Continue mixing until a creamy paste forms.
9. 9. Stir the grated Parmesan into the paste.
10. 10. Season the mixture with salt and pepper.
11. 11. Drain the marinated artichoke hearts well.
12. 12. Slice the drained mozzarella.
13. 13. Drain the olives.
14. 14. Drain the peppers.
15. 15. Wash the spinach thoroughly.
16. 16. Remove tough stems from the spinach.
17. 17. Spin the spinach dry.
18. 18. Cut off the top of the bread loaf.
19. 19. Hollow out the inside of the bread.
20. 20. Ensure only a bread shell about 1 centimeter thick remains.
21. 21. Spread some pesto on the bread shell.
22. 22. Place the artichokes on top.
23. 23. Add some pepper pieces.
24. 24. Spread half of the mozzarella.
25. 25. Add a bit more pesto.
26. 26. Place more pepper pieces on top.
27. 27. Add the remaining mozzarella.
28. 28. Place the olives on top.
29. 29. Add the spinach.
30. 30. Season the layers in between with salt and pepper.
31. 31. Spread the remaining pesto on the top layer.
32. 32. Place the bread lid back on.
33. 33. Let the sandwich rest for about 1 hour.
34. 34. Cut the sandwich into pieces.

Nutrition per serving

• kcal: 580
• Protein: 25 g · Fett/Fat: 30 g · Carbs: 55 g