Muffuletta Pinwheels
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
65
Spice
54
Sweetness
55
Sourness
40
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
Pulse the olives in a food processor until finely chopped; transfer to a small bowl (be sure to scrape out every last bit)
2
Wipe out the food processor bowl
3
Pulse the giardiniera in the processor until finely chopped; transfer to a medium bowl, add the mayonnaise and stir to combine
4
Put an 18-inch-long piece of plastic wrap on the counter
5
Arrange 9 slices of the bread on the plastic in a 3-piece-by-3-piece square, overlapping the pieces by 1/4 inch
6
Press the overlapping parts together firmly with your fingers so they stick together
7
Cover the bread with another 18-inch-long piece of plastic wrap, and roll over the bread several times with a rolling pin, pressing to adhere and flatten the bread
8
Remove the top piece of plastic, and spread half the giardinera mayonnaise over the bread in an even layer
9
Fold half the mortadella slices in half, and place them on the bottom third of the bread square
10
Place half the salami slices on the mortadella, then add half the provolone slices (overlap the slices in each row)
11
Spread half the chopped olives evenly over the cheese
12
Tightly roll up the bread and filling, starting at the bottom, using the plastic wrap to keep it together and tucking the filling in tightly as you go
13
Tighten the plastic wrap at the ends and pinch the ends together until you have made a very tight roll
14
Repeat with the remaining 9 slices of bread and fillings
15
Refrigerate for at least 2 hours up to overnight
16
Unwrap the logs, and slice each into twelve 3/4-inch slices