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Pumpkin & salami muffaletta
Pumpkin & salami muffaletta
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Enhance flavors by prepping this tasty Italian sandwich a day in advance.
Ingredients:
  • 650g Butternut pumpkin, peeled, seeded, cut into 5mm-thick slices
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 large red capsicums, halved, seeded, cut into 1.5cm-thick strips
  • 450g Vienna loaf (see note)
  • 80g (1/3 cup) bought basil pesto
  • 250g thinly sliced salami
  • 200g Swiss cheese, thinly sliced
Instructions:
  • Preheat your oven to 180°C. Arrange the pumpkin in a large roasting pan, then generously drizzle with 1 1/2 tablespoons of oil. Season with salt and pepper. Roast for 25 minutes or until tender. Let it cool before using.
  • Preheat a chargrill on medium-high. Toss capsicum with oil. Grill half of the capsicum for 5 minutes until tender, turning occasionally. Transfer to a bowl and repeat with the remaining capsicum. Allow to cool.
  • With a large serrated knife, carefully cut the top quarter from the loaf and set aside. Hollow out the center, making sure to leave a 1cm-thick shell. Also, hollow out the center of the reserved bread.
  • 1. Spread the vibrant pesto on the bottom of the bread shell. Layer pumpkin, capsicum, salami, and cheese twice inside. Place the top of the bread back on and press down firmly to pack in the goodness. Wrap tightly in plastic wrap, chill overnight for the flavors to meld. Slice and enjoy!

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