Bundt Pan Mega Muffuletta Sandwich Recipes

LAYERED SANDWICH COOKED IN A BUNDT PAN

Steps:

• Preheat oven to 350-degrees F.
• Butter bundt pan and then sprinkle sides and bottom of pan with sesame seeds.
• Roll two sheets of pastry into a 16 x 14- inch rectangle.
• In the first rectangle, make a 3-inch cross shaped cut in the center. Place the cross cut over the center tube of the pan and very gently fit the pastry over the bottom and up the sides of the pan, pulling the cross cut up about half-way up the tube.
• Layer one cup of cheese and half of the ham, turkey, onion and red peppers over the dough. Repeat layer; topping with the remaining cheese (1 cup).
• In the second rectangle of pastry cut a 3-inch cross cut in the center of the dough (as done in the first rectangle) and place center (cross cut) over the center of the tube pan, pinching the edges of the pastry sheets together to seal in the filling. Brush top with melted butter.
• Bake for 65-70 minutes or until golden brown. Let stand 15 minutes and then invert onto serving plate.
• Can be served warm or at room temperature, cutting into wedges to serve.

BUNDT PAN MEGA MUFFULETTA SANDWICH

Steps:

• Preheat oven to 350°F. Coat a 9 ½- to 10-inch Bundt pan (at least 10-cup capacity) with cooking spray. Place both rolls of dough in pan to create a ring around the center hole. Pinch ends of rolls to connect them. Do not slash dough.
• Bake until bread is browned and a toothpick inserted in center comes out clean, 30-35 minutes. (When bread is done, the center should also reach about 200°F on an instant-read thermometer.) Turn bread out of pan onto a cooling rack and let cool completely, about 1 ¾ hours. Meanwhile, make olive salad.
• Stir together both kinds of olives, the roasted red peppers, chopped artichoke hearts, pepperoncini, capers, and garlic in a medium bowl. Add olive oil, vinegar, parsley, and oregano and stir to blend. Refrigerate at least 1 hour or longer until bread is thoroughly cool.
• With a long serrated knife, cut bread loaf in half crosswise. Using clean kitchen scissors or your fingers, hollow out bread about ½ inch deep from each bread loaf half, leaving 1/3 to ½ inch on the sides. (Save the scooped-out pieces of bread to make fresh breadcrumbs, if you like.)
• Drain olive salad in a fine strainer set over a small bowl. (Save olive oil mixture for dressing green salads.) Scoop olive salad into the hollowed-out bread halves and press it firmly into the bread. Top bottom bread half evenly with cheese and meats, folding as necessary to fit. Cover with arugula. Carefully invert top bread half onto the bottom half, pressing gently. Serve immediately, or wrap sandwich tightly in plastic wrap and refrigerate up to 3 days. (The flavors get better over time.) Cut into wedges to serve.