Grilled vegetable & deli meat muffaletta for two
I LOVE to make this sandwich recipe when I have friends over for lunch. Muffaletta is a New Orleans recipe that I recently discovered and that made me fall in love with the sandwich world all over again. Basically, it’s a round loaf stuffed with layers of different ingredients.
I’m planning to release a single-serving muffaletta recipe soon, so you can take it to work for lunch.
Particularities
- ServesServes 6
- Prep time15 min
- Cook time45 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh basil, chopped
- Salt and pepper, to taste
- 2 zucchinis, cut into 1/3-inch slices
- 1 eggplant, cut into 1/3-inch slices
- 2 peppers (red and yellow), julienned
- 2-4 tablespoon olive oil
- 1 large bread loaf
- 8 slices ham
- 12 slices Genoa salami (For those of you in Quebec, try Nostrano cold meats. They are made in Montreal’s Little Italy and available in any grocery store)
- 12 slices cheese of your choice
- 1 1/2 cup arugula
Steps
- Preheat the oven to 375˚F.
- In a small bowl, combine the mayonnaise with the oregano and basil. Season, then refrigerate.
- Line a baking sheet with parchment paper and place the vegetables on it. Brush the vegetables with olive oil and season. Bake for 45 minutes, turning them a few times throughout cooking.
- Cut off the top of the loaf and hollow out the bread.
- Spread mayonnaise on the inside of the loaf and garnish with layers of grilled vegetables, ham, salami, and cheese, until there are no ingredients left.
- Top with arugula and replace the top of the loaf.
- Cut the sandwich and wrap each serving individually.
Recipe published on August 19, 2018
