Tailgating Tidbits Italian Muffuletta
Recipe courtesy of Celeste
1 large round loaf of bread (white mountain, sourdough, etc).
1 jar of prepared pesto
1 cup Roasted Garlic spread (recipe below)
½ pound thinly sliced provolone
¼ pound thinly sliced hard salami
¼ pound thinly sliced Tuscan all natural turkey
¼ pound thinly sliced pepperoni
¼ pound thinly sliced mortadella
Roasted Garlic Spread:
Select a large head of garlic and slice off end with root to expose garlic
Place cut side down on a piece of aluminum and top with 1 tablespoon olive oil, wrap tightly.
Bake in 400 degree oven for about 30 minutes…cloves will be soft and golden brown
Remove and cool
Squeeze the garlic into a bowl, add 1 Tablespoon olive oil, ½ Tablespoon balsamic vinegar and add a pinch salt, pepper, fennel seeds, and herbs de province (or Italian season blend). Smash/mix well.
Can be made in advance and stored in fridge.
Slice bread in half and scoop out dough leaving a little layer just for taste.
Spread pesto on one half and roasted garlic spread on the other half
Start with layering provolone on bottom half in a circular pattern covering bread entirely.
Repeat with salami, turkey, pepperoni, mortadella and finishing with another layer of provolone.
Place top of bread on provolone
Wrap in aluminum and heat in 300 degree oven or on indirect heat on grill for 10-15 minutes to melt cheese and soften bread
Slice and enjoy!