Just Cooking recipes

Muffaletta with pesto vinaigrette

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle



• 1 large round country loaf
• 16 slices salami
• 16 slices loaf mozzarella, or 2 sliced balls buffalo-style
• 1 large red pepper, chargrilled, peeled and sliced
• 2 large, ripe tomatoes, sliced
• 100g olives, depipped and chopped
• Handful fresh basil leaves
• Handful rocket leaves

Pesto vinaigrette:

• ½ cup (125ml) olive oil
• ¼ cup (60ml) white balsamic vinegar
• 3 tbsp (45ml) basil pesto
• Salt and milled pepper

Preparation method

  1. Slice top off bread to create a lid.
  2. Remove dough, leaving a 3cm layer of dough around the crust.
  3. Whisk vinaigrette ingredients together.
  4. Spread a couple of spoons of vinaigrette over the base of the bread.
  5. Layer all ingredients, seasoning and drizzling with vinaigrette as you go.
  6. Top with bread lid.
  7. Wrap well in cling film.
  8. Cover with a plate and weigh down with a few cans.
  9. Refrigerate for 2-3 hours.
  10. Unwrap, slice and serve.