Serves 6
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For the olive spread:
For the sandwich:
- First, combine all the olive spread ingredients in a bowl and place in the fridge for at least an hour to allow the flavours to combine.
- Cut the bread in half. If using round bread, scoop out and discard most of the bread from the centre.
- Spread both sides of the bread with generous amounts of the olive spread. Avoid spooning too much liquid onto the bottom layer as it will soak down and become soggy.
- Place the bread on a baking tray. On the bottom half, build layers of salami, Mortadella, ham, Cheddar and Mozzarella. Carefully sandwich together with the top of the bread.
- Place another baking tray on top of the sandwich and balance a heavy book or a cast iron pan on top. Refrigerate for an hour.
- Slice into rectangles (or wedges if using a round loaf).
Note: Round cob of Italian bread can be used as an alternative to focaccia, if you wish.
Nutrition Facts
Per serving: 863kcals, 58g fat (16.2g saturated), 49g carbs, 3.1g sugars, 39.3g protein, 5.2g fibre, 2.362g sodium
MAKE IT YOURS:
Mix and match the cheeses and meats to your liking. If you’re not a fan of olives, leave them out from the spread, or replace the spread entirely with pesto.
ItalianPicnicLow sugarLunch & snacksSpecial OccasionsHigh-proteinCuisinesAfternoon teaMake it Healthy
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