- 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.