Photography by James Tse
First published in Wish Summer 2005
food
Wrapped Muffuletta Sandwiches
A flavourful picnic staple
Ingredients (Serves 4)
| 1/4 | cup basil pesto |
| 1/4 | cup deli-style cream cheese |
| 2 | yellow peppers, roasted |
| 3/4 | lb salami, sliced (we used a 1/4 lb each of 3 types – German, Hungarian and Kaiser) |
| 1 | handful baby spinach |
| 1 | 12-in loaf ciabatta bread |
Instructions
- Cut bread in half horizontally.
- Hollow out bread by pulling out the centre of each half and begin assembly.
- Spread the bottom half of bread with cream cheese and top with a layer of basil pesto.
- Begin to layer the sandwich with roasted yellow peppers, followed by each kind of salami and finishing with the spinach.
- Wrap the sandwich tightly with plastic wrap and put on a plate.
- Place a cast-iron skillet on top of the sandwich to weigh it down and put it in the refrigerator for 4 hours or overnight. Bring to room temperature before serving in wedges.
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