Heute bleibt der Ofen kalt! ;)
That’s a German saying and means “the oven stays off today”. But only if you have a focaccia at hand – otherwise you should make some first (recipe here). ;)
My mom often said that, when she was too lazy for cooking in the evening after a hard day at work. Nobody had a problem with that ;) Instead of a warm meal we had some bread or bread rolls with cold cuts and cheeses – pretty normal in Germany. It is called “Abendbrot” or “Brotzeit” (for those who are not familiar with the German language) :P
Anyways – sandwiches are something really nice – easy to make, easy to store and transport and sooooo many options! I had this particular sandwich the first time I was in New Orleans, where it is actually originated. It is a bit weird because you normally think “French” when it comes to New Orleans, but this mediterranean style sandwich is one of their famous dishes :) I forgot about this sandwich over the years but saw it again in a deli in New York not long ago – I knew I had to make it at home :)
The Muffaletta (or Muffuletta – I saw it written both ways) sandwich has all the great flavors from the Mediterranean – olives, roasted bell peppers, artichokes and all these amazing cold cuts like coppa (mmmmm!), serrano, lomo (sorry, but I mixed in some spanish ingredients as well), mortadella… great with a glass of wine (or ice cold beer) on your balcony. Or for your next lunch break :)
INGREDIENTS / ZUTATEN
For the olive mix:
3.5 oz. (100g) green and black olives, finely diced
2 chunks of marinated artichokes, finely diced
2 roasted red bell peppers, finely diced
1 shallot, finely chopped
1 clove of garlic, finely chopped
1 stalk of celery, finely chopped
2 tbsp. parsley, finely chopped
2 tbsp. fresh oregano, finely chopped
3 tbsp. white wine vinegar
1/2 cup (100ml) olive oil
salt and pepper
For the sandwich:
1 focaccia bread
3.5 oz. (100g) coppa, thinly sliced
3.5 oz. (100g) salami, thinly sliced
3.5 oz. (100g) lomo ibérico, thinly sliced
1.8 oz. (50g) serrano ham or prosciutto, thinly sliced
1.8 oz. (50g) mortadella, thinly sliced
3.5 oz. (100g) provolone cheese (or mozzarella), thinly sliced
Für den Olivenbelag:
100g Oliven (grün & schwarz), fein gewürfelt
2 große Stücke eingelegte Artischocken, fein gewürfelt
2 eingelegte geröstete rote Paprika, fein gewürfelt
1 Schalotte, fein gewürfelt
1 Knoblauchzehe, fein gewürfelt
1 Stück Stangensellerie, fein gewürfelt
2 EL frische Petersilie, fein gehackt
2 EL frischer Oregano, fein gehackt
3 EL Weißweinessig
100ml Olivenöl
Salz, Pfeffer
Für das Sandwich:
1 Focaccia
100g Coppa, dünn geschnitten
100g Salami, dünn geschnitten
100g Lomo Ibérico, dünn geschnitten
50g Serranoschinken oder Prosciutto, dünn geschnitten
50g Mortadella, dünn geschnitten
100g Provolone (oder Mozzarella), dünn geschnitten
DIRECTIONS / ZUBEREITUNG
1. Chop the olives, artichokes, bell pepper, shallot, garlic and celery finely and mix in a bowl. Add the finely chopped parsley and oregano, the vinegar and oil and mix. Season with salt and pepper. Cover with plastic wrap and set aside for about 15 minutes so the flavors can come together.
2. Cut the focaccia bread in the middle, so you have the top and bottom separated. Spread half of the olive mix over the bottom part of the focaccia. Layer the cold cuts and cheese on top and spread the remaining olive mix on top. Finish with the focaccia bread top. Wrap in plastic wrap and store in the fridge for about 30 minutes, so the flavors can soak into the bread. Cut into 4 pieces and serve.
1. Oliven, Artischockenstücke, eingelegte Paprika, Schalotte, Knoblauchzehe und Selleriestange fein würfeln und in einer Schüssel vermischen. Gehackte Petersilie und Oregano zugeben und alles mit Essig und dem Öl verrühren. Mit Salz und Pfeffer abschmecken. Abdecken und für etwa 15 Minuten zur Seite stellen, damit sich die Aromen verbinden können.
2. Die Focaccia in der Mitte auseinander schneiden, damit man eine Ober- und Unterseite bekommt. Die Hälfte des Olivenbelags auf der unteren Hälfte der Focaccia verteilen. Die verschiedenen Aufschnitte und den Käse in Schichten auflegen und dann den restlichen Olivenbelag darauf verteilen. Die zweite Focaccia Hälfte auflegen und alles in Plastikfolie wickeln. Für etwa 30 Minuten in den Külschrank legen, damit sich die Aromen im Sandwich verteilen können. Vierteln und servieren.
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Here is a version of the recipe you can print easily.
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Muffaletta Sandwich
- Prep Time: 15
- Total Time: 60
Ingredients
For the olive mix
- 3.5 oz. (100g) green and black olives, finely diced
- 2 chunks of marinated artichokes, finely diced
- 2 roasted red bell peppers, finely diced
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 1 stalk of celery, finely chopped
- 2 tbsp. parsley, finely chopped
- 2 tbsp. fresh oregano, finely chopped
- 3 tbsp. white wine vinegar
- 1/2 cup (100ml) olive oil
- salt and pepper
For the sandwich
- 1 focaccia bread
- 3.5 oz. (100g) coppa, thinly sliced
- 3.5 oz. (100g) salami, thinly sliced
- 3.5 oz. (100g) lomo ibérico, thinly sliced
- 1.8 oz. (50g) serrano ham or prosciutto, thinly sliced
- 1.8 oz. (50g) mortadella, thinly sliced
- 3.5 oz. (100g) provolone cheese (or mozzarella), thinly sliced
Instructions
- Chop the olives, artichokes, bell pepper, shallot, garlic and celery finely and mix in a bowl. Add the finely chopped parsley and oregano, the vinegar and oil and mix. Season with salt and pepper. Cover with plastic wrap and set aside for about 15 minutes so the flavors can come together.
- Cut the focaccia bread in the middle, so you have the top and bottom separated. Spread half of the olive mix over the bottom part of the focaccia. Layer the cold cuts and cheese on top and spread the remaining olive mix on top. Finish with the focaccia bread top. Wrap in plastic wrap and store in the fridge for about 30 minutes, so the flavors can soak into the bread. Cut into 4 pieces and serve.
Notes
- Enjoy stacking!
Nutrition
- Serving Size: 4
