Muffuletta

Muffuletta

We have a casual post for you today. My Grandparents, Oma and Opa, have been visiting for the last two weeks and it has been a wonderful blur of fun outings with the kids, quality time with my Oma, and eating out way too much.

While they were here we had Eamon’s first parent teacher conference. I wish I had a picture of 6ft 4in Jordan sitting in that little plastic chair listening to how much Eamon is like him. “Natural born leader”, “When he is interested he gives 110% but when he gets bored he derails the whole class”

A few days later Oma and I went to the Halloween Party for Eamon’s class and sure enough when they started emphasizing things he already knew he immediately started being silly and making everyone laugh.

We also surprised the kids with a trip to the zoo. Jordan’s family came with us and it turned out to be a really nice day. I made a picnic lunch for everyone consisting of a Muffuletta filled with Boars Head Tavern Ham, Sandwich style Pepperoni, Salami, Roasted Red Peppers and Provolone Cheese, Perfect Chocolate Chip Cookies with Mini MMs, and Grapes.

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Jordan loves Muffulettas, I often make one on Father’s Day, and I love how easy it is. Instead of getting up early to make individual sandwiches you make one Muffuletta the night before and simply cut it into the desired number of wedges the next morning.

Don’t you love easy things that seem really impressive?!

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Muffuletta

Print Recipe
Yield: 6 wedges
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
  • 1 boule
  • 2 tablespoons pesto mayo
  • 1/2 cup roasted red peppers
  • 4 oz deli ham, thinly sliced
  • 2 oz hard salami, thinly sliced
  • 2 oz sandwich style pepperoni
  • 4 oz provolone cheese
  • 1 cup baby spinach

Cut the top of the boule off, set aside.

Remove the soft insides of the boule leaving about a 3/4″ of bread.

Put hollowed out boule and the top under the broiler until just toasted.

Spread the pesto mayo inside the boule.

On the bottom half of the bread, layer ham, pepperoni, salami, roasted red peppers and, half of cheese, spinach, add the rest of the cheese.

Put the bottom half of the boule back in the oven until the cheese is just melted.

Remove from oven and top with the toasted lid.

Wrap the sandwich in plastic wrap and place between two plates and refrigerate overnight.If your plates are light place a can on top.

Remove the Muffuletta from the refrigerator, cut into wedges, and serve.

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