Muffuletta Easy Food
Serves 6
For the olive spread:
150g green olives, finely chopped
150g kalamata olives, finely chopped
50g marinated artichokes, finely chopped
3 roasted red peppers, finely chopped
3 spring onions, finely chopped
2 tbsp fresh parsley
2 tsp dried oregano
3 tbsp red wine vinegar
180ml extra virgin olive oil
1pinch of dried chilli flakes

For the sandwich:
1 focaccia
150g salami
100g Mortadella
200g ham, sliced
200g sharp cheddar, sliced
250g fresh mozzarella, sliced 

  1. 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.
  2. Cut the bread in half. If using round bread, scoop out and discard most of the bread from the centre.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Per serving: 863kcals, 58g fat (16.2g saturated), 49g carbs, 3.1g sugars, 39.3g protein, 5.2g fibre, 2.362g sodium

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.