Muffaletta Stuffed Loaf
This Muffaletta Stuffed Loaf is quite simply the best sandwich ever. Basically, you stuff a large round loaf with lots of goodies then cut into wedges. It makes a great centerpiece at a picnic or a garden lunch – or just as a treat at home.
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Total time
10-20 minutes
Cuisine
Italian
Meal
- sides-light-meals-and-salads
Servings
4
Ingredients
Stage I
- Mix together in a bowl and set aside:
- 1 avocado, chopped into chunks
- 1 large tomato, thinly sliced
- 1 large handful of green leaves – eg rocket or any other salad leaves of your choice
- Plus ONE of these
- 1 pack of smoked tofu, cubed small
- OR 1 pack of tempeh, cubed small
- OR 1 pack of Cauldron marinated tofu pieces
Now choose between Filling A or Filling B
Filling A
- 1 large carrot, grated
- 1 large red, orange or yellow pepper, diced
- Half a tin of artichoke hearts, drained and chopped into quarters
- 6 sun-dried tomatoes, chopped into small pieces with scissors
- 1 tbsp capers, rinsed and drained
- 4 tbsp finely chopped fresh herbs, eg basil and/or parsley
- 6 pitted green or black olives
- Half a bunch spring onions, chopped fine
- 2 tbsp vinaigrette dressing – use low fat if possible
- OR
Filling B
- A portion of Italian Olive Salad or make a tapenade (blend together a jar of black olives, a few green olives, with a tbsp of capers, a clove of garlic, a few pickled onions).
Instructions
1. If using the smoked tofu or tempeh, lightly fry whichever one you are using in a frying pan until golden brown. If using ready-cooked tofu pieces go to step 2.
2. Now make Filling A or B. Place ingredients in a bowl and mix well. If using Filling I, mix with a little vinaigrette.
3. Remove tempeh/tofu from heat and let it cool. Add it to the Stage I mixture.
4. Make a single horizontal slice through the loaf, about two thirds from the bottom with one third for a lid. Scrape out some of the bread from the bottom half and a little from the lid to make a hollow.
5. Spoon your chosen Filling into the bottom half then top with the Stage I mixture. Place bread ‘lid’ on top.
6. Eat – or even better, wrap with foil and chill for an hour or so before eating.
7. Just before serving, cut into wedges.
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