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Sun-Dried Tomato And Roasted Onion Muffuletta
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions, chopped into 1/3” pieces
- ½ teaspoon salt
¼ cup red wine vinegar or rosé vinegar
- ½ teaspoon salt
1 teaspoon dried oregano
1/3 cup olive oil
3/4 cup green olives, finely chopped
- Roasted onions
- 1 1-pound round bread loaf (about 7 inches in diameter) such as a sourdough boule
- 4 ounces thinly sliced mortadella
- 4 ounces prosciutto
- 4 ounces thinly sliced salami, such as soppressata
- 8 ounces fresh mozzarella, thinly sliced or torn
- 2 cups baby arugula
½ cup sun-dried tomato spread
For The Onions:
For The Olive Spread:
- Preheat the oven to 450 degrees F. Prepare a large rimmed baking sheet with a sheet of parchment paper. Add the onions, olive oil and salt to the sheet and toss to fully coat. Roast in the oven for 20 to 25 minutes, until the onions are fully cooked and slightly charred. Remove to cool.
- For the spread, in a large bowl, whisk the vinegar, salt and oregano to blend. Gradually whisk in the oil and whisk until a creamy dressing has formed. Stir in the green olives and the cooled roasted onions.
- Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf. Spread the olive and onion mixture over the bottom half of the bread. Layer the meats on top of the spread, then disperse the sliced or torn fresh mozzarella over the meat. Evenly sprinkle with the arugula, then spread the sun-dried tomato spread on the second half of the bread. Press the top half of bread on the bottom half. Wrap tightly in plastic wrap. Refrigerate upside down (so that the olive vinaigrette doesn’t soak too heavily into the bottom layer of bread) for at least an hour, or up to overnight before slicing and serving.