- Recipes
- Good Food Recipes
Italian Stuffed Muffuletta
Italian Stuffed Muffuletta
By Good Food
Published on 02 June 2025
This is our take on a New Orleans classic sandwich. It is great to take to a picnic as its flavour and texture improves as it sits.Time and servings
1 hr 15 minsTotal time
6Servings
15 minsPrep time
Ingredients
- 1x 400g Morrisons Market Street coburg cob
- 300g mixed vegetable pickles (we used Mrs Elswood’s crunchy pickled vegetables), roughly chopped
- 150g Morrisons the best Mortadella
- 60g chilli garlic olives, finely chopped
- 9 slices of Emmental cheese
- 2 anchovy fillets, finely chopped
- 10g basil, roughly chopped
- 2 tbsp red wine vinegar
- 85g Morrisons market street milano salami
- 3 tbsp olive oil
Method
Step 1
Start by preparing the loaf of bread. Use a serrated knife to carefully slice out a 15cm circle out of the top of the loaf (don’t throw this away). Remove most of the inner bread, so you have a nearly hollow loaf. Keep the inner bread to make breadcrumbs for another recipe.Step 2
Drizzle the inside of the loaf with 1 tbsp olive oil. Mix the vegetables, olives, anchovies, basil, red wine vinegar and remaining 2 tbsp olive oil in a medium bowl. Season with salt and pepper. Spread a few tablespoons of this into the base of the hollowed-out loaf.Step 3
Cover this with 3 slices of Emmental, 4-5 slices of salami, and 3 slices of mortadella, before topping with more of the chopped veg. Repeat layering up until all the veg, meat and cheese is used up. Put the lid of the bread on the top, then wrap well in foil.Step 4
Put the loaf onto a plate and weigh it down with a few more plates on top. Leave in the fridge for an hour or two before slicing and serving. Any leftovers work well as toasted sandwiches if the bread starts to get a little stale.