Tue, 23 May 2017
A muffuletta is a sandwich made and encased in a hollowed out loaf of bread with the top cut off to make the filling. This is an ideal brunch option but is also wonderful for school or work lunchboxes or a summer picnic. You can be as innovative as you like with the filling, using up whatever bits and pieces you have in your fridge.
What You Need
A little oil for cooking
4 tablespoons red onion marmalade
1 courgette, halved and thinly sliced lengthways
1 red pepper, cut into large chunks
1 yellow pepper, cut into large chunks
1 green pepper, cut into large chunks
1 round loaf of bread (approx 8inch/20cm diameter)
6-8 slices parma ham
6-8 slices salami
9oz/250g soft goat's cheese
2 tablespoons basil pesto
Large handful rocket
Preperation
Preheat the oven to 180C/350F/Gas Mark 4.
Meanwhile place the courgettes and peppers onto a flat roasting tray and drizzle with a little oil
Allow to cook in the preheated oven for 25-30 minutes until softened and then allow to cool.
Using a sharp knife slice the top off the loaf of bread and set it to one side to act as the lid later on. Scoop the bread out of the centre of the loaf, just leaving a little of the bread attached to the crusts, all the way round.
In a small mixing bowl mix together the goat's cheese with one tablespoon of the basil pesto
Assembly
Spread the base of the bread with the basil pesto, and then arrange 3 of the slices of parma ham and salami on top of that. Spread this with some red onion marmalade and half of the roasted vegetables. Carefully spoon in half of the goat's cheese and pesto mixture and then top with some fresh rocket leaves. Repeat this process with the second half of the ingredients, ensuring that you press down well on the mixture when you add each layer. Once the last layer of rocket has gone in you can place the lid on top.
Wrap the bread in cling film and place onto a flat plate or chopping board. Place another plate on top and weight down with some canned foods to ensure that it will be compact and will cut correctly. Store in the fridge for at least 3-4 hours but preferably overnight and then unwrap and cut into wedges.
Edward's Handy Hints:
Use the bread which you have scooped out to make some fresh white bread
