Muffaletta

Ingredients

• 100 g pickled silver onions (jar)
• 2 tbsp wine vinegar
• 1 pinch sugar
• 2 tbsp olive oil
• 2 red bell peppers
• 200 g black and green olives (pitted)
• 100 g Celery Root
• 2 carrots
• Salt
• Pepper
• 2 tbsp freshly chopped oregano
• 1 large round white bread loaf (with sesame seeds)
• 150 g salami slices
• 150 g provolone cheese slices
• 150 g mortadella slices

Instructions

1. 1.

   Drain the onions and reserve 2-3 tbsp of the liquid. Heat this with vinegar, 2 tbsp water, sugar and 2 tbsp oil. Wash, halve, clean and dice the bell peppers. Drain and chop the olives. Peel and cut the celery root and carrots into sticks. Halve the onions and combine them with the remaining vegetables in a bowl. Pour the hot liquid over, season with salt and pepper, and let cool. Mix in oregano and adjust seasoning.

2. 2.

   Cut the bread horizontally and brush the cut surfaces with oil. Layer with salami slices and place half of the salad on top (without liquid). Add cheese and mortadella, then finish with the remaining salad. Cover and wrap in plastic film; refrigerate for about 30 minutes. Cut into pieces before serving.