Filed Under: italian, Lunch, sandwichwrap, School Lunch, Under 20 Mins, Vegetables

Wrapped Muffuletta Sandwiches

A flavourful picnic staple

April 8th, 2012

Prep Time
10 minutes
  • ¼ cups basil pesto
  • ¼ cups deli-style cream cheese
  • 2 yellow peppers, roasted
  • ¾ pounds salami, sliced (we used a ¼ lb each of 3 types—German, Hungarian and Kaiser)
  • 1 handful baby spinach
  • 1 12-inch loaf ciabatta bread
  1. Cut bread in half horizontally.

  2. Hollow out bread by pulling out the centre of each half and begin assembly.

  3. Spread the bottom half of bread with cream cheese and top with a layer of basil pesto.

  4. Begin to layer the sandwich with roasted yellow peppers, followed by each kind of salami and finishing with the spinach.

  5. Wrap the sandwich tightly with plastic wrap and put on a plate.

  6. Place a cast-iron skillet on top of the sandwich to weigh it down and put it in the refrigerator for 4 hours or overnight. Bring to room temperature before serving in wedges.

Wrapped Muffuletta Sandwiches
Photography by James Tse

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