Italian Beef Muffuletta


4 servings
¼ cup red wine vinegarred wine vinegar¼
1 teaspoon dried oreganodried oregano leaves1
⅓ cup olive oilolive oil
10 large pitted green olives, choppedgreen olives10
⅓ cup pitted kalamata olives, choppedkalamata olives
¼ cup chopped roasted red bell peppersjarred roasted red bell peppers¼
¼ teaspoon kosher saltkosher salt¼
1/8 teaspoon freshly ground black pepperfreshly ground black pepper1/8
1 (1-pound) round bread loaf, about 7 inches in diameterround bread loaf1
8 ounces thinly sliced leftover pot roastleftover beef pot roast8
4 ounces thinly sliced prosciuttoprosciutto4
4 ounces sliced provolone cheeseprovolone cheese4
½ red onion, thinly slicedred onion½
1 ½ ounces baby arugulababy arugula1 ½


Whisk the vinegar and oregano in a large bowl to blend. Gradually whisk in the oil. Stir in the olives and roasted peppers. Season the vinaigrette to taste with salt and pepper.

Using a serrated knife, slice off the top 1 inch of the bread loaf. Hollow out the bottom and top halves of the bread. Spread some of the vinaigrette over the bread bottom. Layer the pot roast, cheese and prosciutto in the bottom half. Top with the onions, then the arugula. Spread the remaining vinaigrette over the bread top. Replace the bread top. (The sandwich can be made 1 day ahead. Wrap with plastic and refrigerate.)

Cut the sandwich into wedges and serve.


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