This week I’m combining the two concoctions in hot, bubbly Muffuletta Bread, which I like to serve with
a big summer salad or cut into small pieces as an appetizer.
The muffuletta components of the bread include diced ham and salami, sliced green and black olives, chopped marinated artichoke hearts, dried oregano and chopped green onion.
Purchase the diced ham from the meat department, and then purchase a thick slice of salami from the deli and dice it at home.
The remaining ingredients bind everything together: softened butter, mayonnaise and shredded cheese.
I suggest using shredded Mexican cheese blend, but Monterrey Jack, cheddar or mozzarella can be used instead if you have them on hand.
After about 25 minutes in a 350-degree oven, the bread is ready to serve. Let the bread rest at room temperature for a few minutes before slicing.
If you make the whole recipe, you’ll have enough bread to serve a crowd as a side dish or appetizer.
I like to prepare both halves of a baguette and freeze one for another time. Place the unbaked prepared Muffuletta Bread onto a baking sheet and freeze it for 30 minutes. Wrap it in plastic wrap and then aluminum foil and freeze for up to two months. Don’t defrost the bread before baking. Unwrap it and bake according to the recipe directions, adding about five minutes to the baking time.
As I mentioned, I serve the bread as a side dish to a big vegetable-packed summer salad, and it also can be cut into smaller pieces and served as an appetizer.