One 10-inch round loaf Italian bread
1 cup mixed pitted olives, roughly chopped
1/4 cup Two Rivers Olive Oil (we suggest any of our Ultra premiums or try our spicy or garlicy versions)
1/2 cup pickled vegetables, such as giardiniera, chopped
1/4 cup chopped roasted red peppers
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 pound salami, deli sliced
1/2 pound provolone, deli sliced
1/2 pound capicola, deli sliced
1/2 pound smoked mozzarella, deli sliced
1/2 pound mortadella, deli sliced
Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic, and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.
- ½ cup boiling water
- 2 Tbsp. unsalted butter
- ¼ cup sugar
- ½ tsp. salt
- ⅓ whole milk
- ½ package yeast
- ¼ cup warm water
- 2 eggs, beaten
- 3–¾ cups sifted flour
- Powdered sugar, for dusting
- 1 cup Two Rivers Olive Oil Aged Blackberry-Ginger Balsamic
Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm.
Dissolve yeast in warm water. Add to milk mixture with the beaten egg.
Stir in 2 cups flour; beat. Add enough flour to make a soft dough.
Cover with waxed paper and a cloth; chill until ready to use.
Roll dough to ¼ inch thickness.
Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.
In a medium saucepan over low heat, slowly reduce the Two Rivers Olive Oil Blackberry-Ginger Balsamic by 50%. You should have ½ cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.