Muffaletta Sandwich

Name: Muffaletta Sandwich
Prep time: 20M
Total time: 20M
Yield: 4 Servings
Ingredients: ¼ cup GOYA® Red Wine Vinegar; 1 tsp. GOYA® Minced Garlic; 1 tsp. dried oregano; ⅓ cup GOYA® Extra Virgin Olive Oil; 10 large GOYA® Queen Olives Stuffed with Minced Pimientos, chopped; ¼ cup GOYA® Capers, chopped; ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 round bread loaf, such as ciabatta or focaccia; ¼ lb. ham, thinly sliced; ¼ lb. mortadella, thinly sliced; ¼ lb. salami, thinly sliced; ¼ lb. provolone, thinly sliced; ½ small red onion, thinly sliced; ½ cup arugula leaves

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This recipe will treat you to an authentic taste of New Orleans. Put it together in a matter of minutes! Simply create a tower of goodness made up of thinly sliced ham, mortadella, salami, and provolone with its classic vinaigrette spread made with tangy GOYA® <a title="Queen Olives Stuffed with Minced Pimientos" href="/en/products/olives-and-capers/stuffed-olives#queen-spanish-olives-stuffed-with-minced-pimientos">Queen Olives Stuffed with Minced Pimientos</a> and capers. Serve in wedges and enjoy every bite!

Total Time

20m

Prep Time:20m

Yields:4 Servings

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Ingredients

¼ cup

GOYA® Red Wine Vinegar

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1 tsp.

GOYA® Minced Garlic

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1 tsp.

dried oregano

⅓ cup

GOYA® Extra Virgin Olive Oil

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large GOYA® Queen Spanish Olives Stuffed with Minced Pimientos, chopped

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¼ cup

GOYA® Capers, chopped

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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round bread loaf, such as ciabatta or focaccia

¼ lb.

ham, thinly sliced

¼ lb.

mortadella, thinly sliced

¼ lb.

salami, thinly sliced

¼ lb.

provolone, thinly sliced

small red onion, thinly sliced

½ cup

arugula leaves

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Directions

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Step 1

Whisk together the first three ingredients in a large bowl. Gradually blend in the oil. Stir in the olives and capers. Season the vinaigrette, to taste, with Adobo.

Step 2

Cut off the top 1” of the bread loaf. Set aside. Hollow out the bottom and top halves of the loaf. Spread some of the olive and caper mix over the bread bottom.

Step 3

Layer the meats and cheeses on the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and caper mix on top of the sandwich and carefully cover with the bread top.

Step 4

Serve the sandwich immediately, or wrap it tightly in plastic wrap and place it in the refrigerator a day before serving.

Step 5

Cut the sandwich into wedges and serve.

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