Ingredients
- Emmental cheese 12 slices
- Pastrami 200g
- Mozzarella 200g
- Sourdough 1 loaf
- Grape vinegar 1 tbsp
- SpinneysFOOD olive oil 2 tbsp
- Garlic 5g
- Capers 2 tbsp
- Celery 1
- Red onion 1
- Green olives 150g
- Cured meat 200g
Equipment
- Foil 1
Nutrition (Per serving)
- Calories 530
- Fat 36.9g
- Saturates 16.5g
- Protein 32.9g
- Carbs 16.2g
- Sugars 0.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Pastrami muffuletta
American 15 Mins Prep ยท 5 Mins Cook
- For the olive salad, mix 150g pitted and chopped green olives, 1 finely chopped small red onion, 1 finely diced small celery stick, 2 tbsp drained and rinsed capers, 1 finely grated garlic clove, 2 tbsp spinneysFOOD Mediterranean extra virgin olive oil and 1 tbsp red grape vinegar together and leave to marinate for 30 minutes.
- Cut the sourdough or ciabatta loaf in half horizontally and layer up with alternating layers of sliced mozzarella, pastrami, Emmental cheese slices and the sliced smoked or cured meat of your choice.
- Spread the olive salad over and replace the top.
- Wrap tightly in foil then weigh down for an hour. Slice the loaf to serve.