Recipe: Muffaletta focaccia sandwiches
- ½ cup pimento stuffed green olives
- ¼ cup pitted kalamata olives
- 1 cup marinated artichoke hearts, drained
- 1 roasted red pepper
- ¼ cup chopped fresh parsley
- ¼ cup toasted pine nuts
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- ½ tsp crushed red pepper flakes
- 1 loaf rosemary focaccia
- 12 slices Genoa salami
- 12 slices coppa
- 6 slices provolone cheese
- 6 slices mortadella
- 6 slices ham
- 6 slices mozzarella
- 12 fresh basil leaves
1 Rinse the green and black olives and artichoke hearts in a colander under cool water to remove the extra brine and seasonings.
2 Drain thoroughly and place in the bowl of a food processor. Add the roasted red pepper, parsley, pine nuts, olive oil, vinegar, garlic and red pepper flakes and pulse until chopped.
3 With a large serrated knife, slice the focaccia in half horizontally. Spread both cut sides with the artichoke tapenade. Place the bottom half of bread on a baking sheet and layer evenly with the salami, then the coppa, provolone, mortadella, ham, mozzarella and finally the basil leaves.
4 Carefully put the other half of bread on top of the sandwich. Place another baking sheet on top of the sandwich and weigh it down with some large cans or a heavy skillet.
5 Refrigerate for 1 to 2 hours (or up to 12 hours), until the layers are compressed and the sandwich sticks together. Using a serrated knife, slice the outer crusts away to make clean edges, then cut the focaccia into 20 small rectangles.
Prep & cook time: 2 hours.
Makes: 20 sandwiches.