Recipes

Ingredients

• 1 large Calabrese roll
• 45 g olive salad
• 2 tbsp Balsamic vinaigrette
• 30 g roasted sweet peppers
• 60 g Mastro® Genoa Salami, thinly sliced
• 60 g San Daniele® Mortadella, thinly sliced
• 60 g Mastro® Capocollo. thinly sliced
• Provolone cheese, thinly sliced

Directions

1. Split Calabrese roll horizontally, remove and discard middle crumb on both sides, creating a pocket in each half.
2. Spread olive salad on bottom half of roll.
3. Spread top half of roll with vinaigrette.
4. Arrange peppers, cheese and sliced meats in layers on bottom half of roll.
5. Place top half on bottom half and wrap sandwich tightly with plastic wrap.
6. Let stand for at least a half hour.
7. Cut Muffaletta into quarters and serve 2 pieces per order.