MUFFALETTA PIE
Ingredients
- 1 large round loaf French Italian or sourdough bread
- 10-12 large slices salami [ I use Boar’s Head hard salami]
- 16 slices pepperoni [ I use Hormel]
- 3-4 large slices deli ham [ I use Publix Virginia Ham]
- 2 sandwich slices Havarti cheese [ I use Cracker Barrel]
- 2 sandwich slices Gouda [ I use Cracker Barrel]
- 1 large head garlic
- 1/2 red pepper sliced and cut into strips
- 2 slices sweet onion cut into 1/4s
- 3-4 peppadews chopped [optional]
- Wickles pickle relish drained well
- Honey Mustard or Dijon
Instructions
- Roast garlic in a square of foil drizzled with olive oil and salt and pepper at 400 for about an hour. Cool.
- Cut top of bread off about 1/3 of the way down and set aside. Gently remove soft interior of bottom of bread with your fingers. Reserve bread crumbs for future use.
- Spread roasted garlic over the bottom of bread shell. Top with onions, red peppers, peppadews and drained pickle relish.
- Build sandwich in layers, gently pressing down between each layer. Layer salami, Havariti, pepperoni, Gouda and ham.
- Spread inside lid of bread top with honey mustard or Dijon. Return top of bread to bread shell to enclose sandwich. Wrap tightly in foil.
- Refrigerate for several hours until baking if desired. Bake at 350 for 20-30 minutes or until hot. Let sit 5-10 minutes before cutting. Cut into pie like wedges. Makes 4-8 wedges.