A muffaletta is a sub-style sandwich stuffed into a round loaf. Typically it’s loaded with deli meats, but this version takes advantage of fresh summer tomatoes, roasted red capsicums, marinated artichokes and loads of kale. The secret to the sandwich is the olive spread: this is the main flavour base so it needs to pack big, bold flavour. For best results, use a mix of black and green olives with a hint of garlic.
1/4 cup (60 ml) chopped pitted black olives
1/4 cup (60 ml) chopped pitted green olives
3 tsp (15 ml) capers
3 tsp (15 ml) lemon or lime juice
3 tsp (15 ml) extra-virgin olive oil
1 garlic clove, minced
1 large round organic bread loaf (try rye or your favourite gluten-free option)
6 marinated artichokes, chopped
3 roasted red capsicums, patted dry and thickly sliced
2 yellow tomatoes, thickly sliced
1 avocado, sliced
1/4 red onion, cut into rings
4 large kale leaves, shredded
Place olives, capers, lemon or lime juice, olive oil and garlic in food processor. Whirl to form a coarse purée.
Slice bread in half horizontally. Tear out soft bread centre, leaving a shell about 1 in (2.5 cm) thick. (Freeze torn-out bread and use to make bread crumbs another day.)
Spread top and bottom shell with olive mixture. Cover bottom with artichokes, red capsicums, tomatoes, avocado and onion rings. Finish with kale. Cover with top bread shell, then gently press down. Wrap snugly in kitchen towel and pack in a biscuit tin so it keeps its shape and catches any drips. Refrigerate until ready to eat. Flavour improves as it sits. Cut into wedges and serve.
Each serving contains: 916 kilojoules; 6 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 29 g total carbohydrates (4 g sugars, 6 g fibre); 466 mg sodium
source: "Splendour in the Grass", alive Australia #22, Summer 2014
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