Muffuletta sandwich
Cheese bread
- 1 MUFFULETTA BREAD
- 200 GRAM CHEESE, in slices
- 100 GRAM HAM, in slices
- 100 GRAM MORTADELLA
- 100 GRAM SALAMI, in slices
- 50 GRAM OLIVES, cut in half
- 4 TBSP OLIVE OIL
- 1 BELL PEPPER, sliced
- 50 GRAM CARROT, sliced
- 2 CLOVES GARLIC, mashed
- 400 GRAM WHITE FLOUR
- 2 CUPS OF MILK
- 60 GRAM BUTTER
- 1 EGG
- 1 TSP SALT
- 2 TSP BAKING POWDER
- 1 CLOVE GARLIC, mashed
- 150 GRAM CHEESE, grated
- HANDFUL OF PUMPKIN SEEDS
Cut the bread open. Fry the bell pepper with the garlic 20 minutes on low heat in the olive oil. Stir in the carrots and olives. Spoon half of this mixture on the bread. Cover with a layer of ham, cheese, mortadella, cheese again and salami. Spoon the rest of the olive mixture on top.
Mix all ingredients well together and put the dough in a greased loaf pan. Sprinkle with some seeds. Bake the bread half an hour in the oven at 220 degrees Celsius, lower the temperature to 200 degrees and bake 15 minutes more. Turn the oven off and leave the bread in for 10 more minutes. Serve warm.
The muffuletta sandwich was first prepared in New Orleans in 1906 at Central Grocery, by Salvatore Lupo, a Sicilian immigrant. The bread is made on the basis of the muffuletta bread, which was imported by Italians into the United States in the 19th century.
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