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Muffulletta Squares |
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| Serves 6 |
Prep 50 mins |
No Cook |
Easy |
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+ 1h chilling |
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My rating |
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Ingredients |
For the foccacia
1 small foccacia loaf
1 ball of mozzarella, drained and sliced
80g Italian salami
6 slices emmenthal
100g mortadella
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Olive salad
75g green olives stuffed with pimento
1/2 small shallot, finely chopped
1/2 small stick celery, finely chopped
1 tbsp olive oil
1/2 tbsp red wine vinegar
Avocado salad
1 avocado
1/2 small shallot
1/2 small stick celery, finely chopped
juice of 1/2 lemon |
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Mix together the olive salad
ingredients and leave to marinate for half an hour. For
those who hate olives, the other half of the foccacia
topping can be made with avocado instead. Chop the avocado
finely and mix with lemon juice, some of the onion and
celery.
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Split the foccacia in half
horizontally and layer up with alternating layers of
mozzarella, salami, emmental and mortadella. Spread half
the foccacia with the olive salad, the other half with the
avocado salad.
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Wrap tightly in baking
parchment, then foil and weigh down for an hour, then cut
into squares to serve. Secure each one with a cocktail
stick and serve with a green salad.
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DAILY
DINNERS 
