A Classic Muffuletta Sandwich from New Orleans

Marinated Red Pepper, Artichokes & Portobello Salad

1. Drizzle oil over the pepper.
2. Place on a baking sheet and bake at 180C till the skin blisters.
3. Remove from the oven and place in a sealable plastic bag.
4. Allow it to cool.
5. Drain artichokes and slice in half along with the mushrooms.
6. Pour a thin film of oil into a pan.
7. Sauté the artichoke and mushrooms just until the excess moisture has been released.
8. Peel the skins off the peppers then slice and add to the mushroom mix.
9. Add seasoning.
10. Place all the vegetables into a jar.
11. Gently warm the olive oil in a saucepan and pour it into the jar.

Muffaletta Bread

1. Place 2 cups of flour and the remaining dry ingredients into the bowl of the mixer.
2. Mix for a few seconds to combine.
3. Pour the warm water into a jug along with the milk and butter.
4. Pour the liquids into the bowl slowly as the machine is running.
5. Add in half a cup of flour at a time until a soft dough is formed.
6. Remove from mixer and knead for 8-10 minutes.
7. Place in a greased dish and cover.
8. Allow rising for an hour or until doubled in size.
9. Knock it down and knead for 5 minutes.
10. Place into a round baking pan/pot, brush with egg and bake at 180C for 25-30 minutes.
11. Remove from the oven and cover with a damp dish towel to prevent the crust from hardening.
12. Allow it to cool completely in the pan before removing.

Sandwich

1. Slice on the top of the bread off to create a hollow as you would for a bunny loaf.
2. Pull out the excess bread from the inside (keep for another use).
3. Start by placing a layer of cheese at the bottom, then salad followed by the meats.
4. Repeat layers until the bread is filled to the top.
5. Place the top of the bread back on top.
6. Wrap the whole loaf in cling film.
7. Place on a baking sheet and weigh down with a few cans (overnight in the fridge) so the loaf will have compressed.
8. Remove cling and slice. Enjoy!!