Muffuletta

Burgers & Sandwiches
Written By ANNA Test Kitchen

Recipe Marisa Curatolo

Ingredients

1 (6-inch) round French or sourdough loaf

1 cup roasted red peppers (recipe below)

4 ounces sliced provolone

4 ounces sliced spicy capocolla

4 ounces sliced mortadella

4 ounces sliced prosciutto

Roasted red peppers

2 red peppers

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

Sea salt and freshly ground pepper, to taste

Ingredients

For roasted red peppers, roast peppers directly over gas burner until blackened all over and skin is blistered, turning with tongs. Place in brown paper bag and let steam 10 to 15 minutes. Peel charred skin and discard seeds. Cut into strips. Place in small bowl and add oil, garlic and parsley. Toss gently and season with salt and pepper; set aside.

For sandwich, slice bread in half horizontally and remove thin layer of bread from bottom and top. Place peppers on bottom slice. Layer with provolone, capocolla, mortadella and proscuitto. Cover with top slice and press down. Wrap in plastic wrap and chill 30 minutes. Cut into 6 wedges. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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