Recipe

Traditional Muffaletta

Name: Traditional Muffaletta
Yield: 2
Ingredients: 1 Bread Boule; 0.25 cup Olive Spread (store-bought); 4 oz Boar's Head Mortadella (sliced); 2.5 oz Boar's Head Hot Sopressata (sliced); 2 oz Boar's Head Bianco D'Oro® Italian Dry Salame (sliced); 2 oz Boar's Head Hot Cooked Capocollo (sliced); 4 oz Boar's Head 42% Lower Sodium Provolone Cheese (sliced); 0.5 cup Peppadew peppers (halved); 2 Fresh Arugula

Our Muffaletta is stacked high with our Mortadella, Uncured Sopressata Grande, 44% Lower Sodium Provolone Cheese, Uncured Bianco D'Oro_® Italian Dry Salame, and Hot Uncured Capocollo, all bursting with authentic flavors and carefully crafted spices.

Serves

Ingredients

Bread Boule

¼cup

Olive Spread, store-bought

4oz

Boar's Head Mortadella, sliced

2½oz

Boar's Head Hot Sopressata, sliced

2oz

Boar's Head Bianco D'Oro_® Italian Dry Salame, sliced

2oz

Boar's Head Hot Cooked Capocollo, sliced

4oz

Boar's Head 42% Lower Sodium Provolone Cheese, sliced

½cup

Peppadew peppers, halved

Fresh Arugula

Instructions

01Remove insides of bread boule and discard. Spread olive spread over cut side of bottom half of bread.
02On the bottom half of the bread, layer Mortadella, Soppressata, Salami, Capocollo , Provolone Cheese, peppadews, and arugula. Place top half of bread over meats and cheese.
03Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet in the refrigerator for at least an hour.
04Cut into wedges and serve.

Made with