Bundt Pan Mega Muffuletta Sandwich Recipe | Yummly
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Bundt Pan Mega Muffuletta Sandwich

YUMMLY
18Ingredients
3Hours
420Calories
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Description

Pull out the Bundt pan to make this monster New Orleans-style sandwich perfect for a game day, casual dinner, or multiple weekday lunches. The flavors from the olive salad infuse into the bread and meat over time so this is a great make-ahead recipe. To avoid soggy bread, be sure to thoroughly drain the olive salad before adding it to the sandwich. The recipe is a Yummly original created by Ashley Strickland Freeman.

Ingredients

US|METRIC
10 SERVINGS
  • cooking oil spray
  • 22 ounces refrigerated bread dough (for French bread, such as Pillsbury; 1 can is 11 ounces)
  • 1 cup pimento-stuffed green olives (chopped)
  • 1 cup pitted kalamata olives (chopped)
  • 1/2 cup roasted red peppers (chopped)
  • 6 ounces marinated artichoke hearts (drained and chopped; a 6-ounce jar is ½ cup chopped)
  • 2 pepperoncini (stemmed and finely chopped; use 4 if you’d like it spicier)
  • 2 tablespoons capers
  • 2 garlic cloves (minced)
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • 8 ounces sliced provolone cheese
  • 8 ounces mortadella (sliced)
  • 8 ounces capicola (sliced)
  • 8 ounces sliced salami (Genoa-style)
  • 3 cups baby arugula (loosely packed; 2 ounces)
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    Directions

    1. Preheat oven to 350°F. Coat a 9 ½- to 10-inch Bundt pan (at least 10-cup capacity) with cooking spray. Place both rolls of dough in pan to create a ring around the center hole. Pinch ends of rolls to connect them. Do not slash dough.
    2. Bake until bread is browned and a toothpick inserted in center comes out clean, 30-35 minutes. (When bread is done, the center should also reach about 200°F on an instant-read thermometer.) Turn bread out of pan onto a cooling rack and let cool completely, about 1 ¾ hours. Meanwhile, make olive salad.
    3. Stir together both kinds of olives, the roasted red peppers, chopped artichoke hearts, pepperoncini, capers, and garlic in a medium bowl. Add olive oil, vinegar, parsley, and oregano and stir to blend. Refrigerate at least 1 hour or longer until bread is thoroughly cool.
    4. With a long serrated knife, cut bread loaf in half crosswise. Using clean kitchen scissors or your fingers, hollow out bread about ½ inch deep from each bread loaf half, leaving 1/3 to ½ inch on the sides. (Save the scooped-out pieces of bread to make fresh breadcrumbs, if you like.)
    5. Drain olive salad in a fine strainer set over a small bowl. (Save olive oil mixture for dressing green salads.) Scoop olive salad into the hollowed-out bread halves and press it firmly into the bread. Top bottom bread half evenly with cheese and meats, folding as necessary to fit. Cover with arugula. Carefully invert top bread half onto the bottom half, pressing gently. Serve immediately, or wrap sandwich tightly in plastic wrap and refrigerate up to 3 days. (The flavors get better over time.) Cut into wedges to serve.
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    NutritionView More

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    420Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories420Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol55mg18%
    Sodium1310mg55%
    Potassium260mg7%
    Protein17g33%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber2g8%
    Sugars1g2%
    Vitamin A10%
    Vitamin C25%
    Calcium20%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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