Gigantic Muffaletta in a Sourdough Bread Bowl

gigantic muffaletta cut open and sitting on a wooden board.

Gigantic Muffaletta in a Sourdough Bread Bowl

Published by Kate

Wow your guests with this gigantic sandwich. It's great for a picnic or for a football watching party!

5 from 1 vote

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Prep Time 30

Cook Time 0

Total Time 2 30

Course Main Course

Cuisine American

Servings servings

Calories 793 kcal

Ingredients

1 lb round sourdough loaf or bread bowl (I got mine at Whole Foods Market)
16 oz giardiniera, drained and finely chopped
⅓ lb thinly sliced sopressata
⅓ lb thinly sliced mortadella
⅓ lb thinly sliced capicola
½ lb thinly sliced provolone cheese

Instructions

Using a sharp paring knife, cut a large circle in the top of the bread bowl, leaving about 1.5 inches of an edge all the way around the edges.
Carefully lift the circle away from the bread bowl. Use your hands to remove the inside of the loaf, leaving about ½ inch of bread on all sides.
Remove the excess bread from the slice that you cut off the top of the bread bowl, leaving about ½ inch of bread attached to the top to create a lid.
Spread ⅔ of the drained and chopped giardiniera on the inside of the bread bowl.
Place a single layer of sopressata over the bread bowl, cutting to fit if necessary (it can overlap a little bit). Repeat with a layer of mortadella, then a layer of capicola, and finally a layer of provolone cheese.
Repeat until all of the meat and cheese is used and/or the bowl is full.
Spread the remaining giardiniera over the top and place the lid of the bread bowl back on.
Wrap the sandwich in foil. Place in the refrigerator and top with a heavy pan (or in my case, a bunch of glass containers of leftovers). Let sit for 2 hours, or up to overnight.
When ready to serve, use a sharp knife to slice the loaf like a pie into 6–8 pieces. Serve immediately.

Notes

Tip: Make breadcrumbs with the inside of the sourdough loaf. Pulse the bread in a food processor until it’s in rice-sized pieces. Transfer the breadcrumbs to a zip-top plastic freezer bag and freeze until ready to use. They’re great for binding meatballs or topping macaroni & cheese.

Nutrition

Calories: 793kcalCarbohydrates: 91gProtein: 39gFat: 52gSaturated Fat: 14gCholesterol: 83mgSodium: 3904mgPotassium: 188mgFiber: 1gSugar: 1gVitamin A: 333IUVitamin C: 7mgCalcium: 294mgIron: 3mg

Keyword muffaletta

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