Lunch
Muffaletta Sandwich
Foppiano Vineyards
12707 Old Redwood Hwy
Healdsburg, CA 95448-9241
foppiano.com
- RECIPE YEAR: 2024
- RECIPE BY: Chef Ben
- YIELD: Serves 6
- PAIRS WELL WITH: Foppiano Wine Co.
Freshly sliced Italian cold cuts, provolone, Italian Olive Salad (tapenade) on a flat bread like focaccia, fougasse, ciabatta and olive oil.
Ingredients:
- 1 pound Genoa Salame thinly sliced
- 1 pound Mortadella thinly sliced
- 1 pound Hot Coppa thinly sliced
- 2 pound Provolone sliced
- 1 slab Focaccia cut in half through the middle
- 1 quart Muffaletta Preparation below
- 1 quart Extra Virgin Olive Oil purchase
Directions:
Split the focaccia in half and split apart. Spread the Muffaletta on both sides of the bread to your liking and then drizzle with EVOO. Stack meats and cheese in this order: Hot Coppa, Mortadella, Provolone, Mortadella and lastly Genoa Salame. Cut into 12 equal squares and wrap in deli paper and serve with your favorite Foppiano wine.
Muffaletta Recipe
Ingredients:
- 1 cup Spanish Olives with Pimento chopped
- 3/4 cup Kalamata Olives chopped
- 1/4 cup Olive Oil
- 3 tablespoons Capers chopped
- 1 whole Shallot peeled and chopped
- 2 cloves Garlic minced
- 1 tablespoon Fresh Oregano chopped
- 16 ounces Marinated Red Peppers chopped
- Salt and Pepper to taste
Directions:
For Muffaletta: In a medium size bowl mix all ingredients well. Then taste to adjust salt and pepper. You may also use a pre-made Muffaletta, Tapenade or Italian Olive Salad. Serve with Foppiano Barbera. Mangia!!
