Cooking Instructions
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Step 1
Slice each of the
Mini Bread Boules (6)
in half.
Step 2
Remove the insides of each top and bottom half of the mini bread.
Step 3
Finely chop the
Black Olives (1/4 cup)
and the
Green Olives (1/4 cup)
.
Step 4
Finely chop the
Marinated Artichokes (1/4 cup)
.
Step 5
Spread the bottom half with chopped olives.
Step 6
Spread with chopped artichokes.
Step 7
Tear each
Mozzarella Cheese (3 slices)
slice in half, and then into quarters. Place a few small pieces on top of the artichokes.
Step 8
Place a slice of
Coppa (6 slices)
on top of cheese.
Step 9
Place a few strips of
Jarred Roasted Red Peppers (1/4 cup)
on top of the coppa.
Step 10
Top with a few
Arugula (1/4 cup)
leaves and season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 11
Spread the top half of the boule with chopped olives.
Step 12
Place the top half of boule on top of the sandwich.
Step 13
Repeat with the remaining mini bread boules.
Step 14
Wrap boules with cling-wrap, place on a baking tray, place another baking tray on top and weigh down with a few tins. Place in the refrigerator for about 2 hours.
Step 15
Slice each muffaletta in half, serve and enjoy!
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