Sun-Dried Tomato And Roasted Onion Muffuletta

Name: Sun-Dried Tomato And Roasted Onion Muffuletta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium yellow onions, chopped into 1/3” pieces; ½ teaspoon salt; ¼ cup red wine vinegar or rosé vinegar; ½ teaspoon salt; 1 teaspoon dried oregano; 1/3 cup olive oil; 3/4 cup green olives, finely chopped; Roasted onions; 1 1-pound round bread loaf (about 7 inches in diameter) such as a sourdough boule; 4 ounces thinly sliced mortadella; 4 ounces prosciutto; 4 ounces thinly sliced salami, such as soppressata; 8 ounces fresh mozzarella, thinly sliced or torn; 2 cups baby arugula; ½ cup sun-dried tomato spread

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20 MINPrep Time

25 MINCook Time

4 to 6Servings

by Giadzy

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The concept of a make-ahead sandwich like a Muffuletta is perfect for gatherings, picnics and more. This spin on the classic stars a vibrant sun-dried tomato cream from Agnoni (if you don’t have it, you can very finely chop or blend sun-dried tomatoes for a similar effect) and caramelized onions that add a layer of sweet, roasted flavor. Pair this sun-dried tomato and roasted onion muffuletta with a classic pasta salad for an Italian-inspired picnic!

Sun-Dried Tomato And Roasted Onion Muffuletta

Rated 5.0 stars by 1 users

Servings

4

Prep Time

20 minutes

Cook Time

25 minutes

Calories

1026

Author:

Giadzy

Ingredients

For The Onions:

2 tablespoons extra virgin olive oil
2 medium yellow onions, chopped into 1/3” pieces
½ teaspoon salt

For The Olive Spread:

¼ cup red wine vinegar or rosé vinegar
½ teaspoon salt
1 teaspoon dried oregano

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1/3 cup olive oil

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3/4 cup green olives, finely chopped

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Roasted onions

For Assembling:

1 1-pound round bread loaf (about 7 inches in diameter) such as a sourdough boule
4 ounces thinly sliced mortadella
4 ounces prosciutto
4 ounces thinly sliced salami, such as soppressata
8 ounces fresh mozzarella, thinly sliced or torn
2 cups baby arugula
½ cup sun-dried tomato spread

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Instructions

Preheat the oven to 450 degrees F. Prepare a large rimmed baking sheet with a sheet of parchment paper. Add the onions, olive oil and salt to the sheet and toss to fully coat. Roast in the oven for 20 to 25 minutes, until the onions are fully cooked and slightly charred. Remove to cool.
For the spread, in a large bowl, whisk the vinegar, salt and oregano to blend. Gradually whisk in the oil and whisk until a creamy dressing has formed. Stir in the green olives and the cooled roasted onions.
Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf. Spread the olive and onion mixture over the bottom half of the bread. Layer the meats on top of the spread, then disperse the sliced or torn fresh mozzarella over the meat. Evenly sprinkle with the arugula, then spread the sun-dried tomato spread on the second half of the bread. Press the top half of bread on the bottom half. Wrap tightly in plastic wrap. Refrigerate upside down (so that the olive vinaigrette doesn’t soak too heavily into the bottom layer of bread) for at least an hour, or up to overnight before slicing and serving.