Picnic Perfect Muffuletta
[This is part of a paid collaboration with Leerdammer]
YAY to summer and yay to picnics. I preset to your the Picnic Perfect Muffuletta featuring @leerdammer. Despite its goofy sounding name, it’s a serious sandwich that has wow factor when you serve it up.
The muffuletta is a New Orleans classic that was invented in the 1930s.
It could not be simpler. You hollow out a loaf of crusty bread then layer in Cheese and meats then top it with a herby olive relish (I’ve popped the recipe in the link in my bio). Then put the bread lid firmly back on and wrap it in cling film. You need to wrap it pretty tight to compress all the filling. You can make it up to three days in advance.
Not a fan of olives? You can replace the olive relish with a pickle or even piccalilli. One this you can’t skimp on is the meat and that delicious Leerdammer.
Picnic Perfect Muffaletta
For the Relish
160g of olives Green and Back
8 silver-skinned picked onions
1/2 red onion finely chopped
2 rib celery, chopped
125ml extra-virgin olive oil
1 tbs dried oregano
1 tbs Dijon mustard
1tsp garlic flakes
Sea salt and freshly ground black pepper, to taste
For the Muffuletta
1 sturdy loaf of bread… not sourdough though
1 pack of Leerdammer Cheese
Various sliced deli meats like ham, salami, pepperoni, turkey and chicken
Chopped all the ingredients for the relish until chunky. Mix in the remaining ingredients and set aside until you are ready to assemble.
Cut a lid out of the loaf. Using your hands, hollow out inside. Fill the bottom half with about 3/4 of the relish; press down. Layer the Leerdammer and meats over the relish in different layers, being careful not to let cheese or meat hang over the sides of the bread. Spread the remaining relish over the top and cover with the tie of bread. Press down firmly and tightly wrap sandwich with cling film. Refrigerate for 2-3 hours. When ready to serve, remove plastic wrap and cut the sandwich into slices.