Traeger Smoked Muffaletta Sandwich
By Traeger Kitchen
Meet the Louisiana All-Star sandwich: Muffuletta. It’s stuffed with layers of salami, mortadella, prosciutto, mozzarella, and provolone, with a unique marinated olive salad.
Prep Time
1 Hours
30 Minutes
Cook Time
2 Hours
30 Minutes
Pellets
Cherry
Ingredients
Number of people serving
2
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1/3 Pound | Mortadella |
| 1 Cup | Castelvetrano Olives, Pitted and Halved |
| 1/2 Cup | Olives, Spanish, stuffed |
| 1/2 Cup | fire roasted red peppers, drained and rinsed |
| 2 Clove | garlic, chopped |
| 3 Tablespoon | capers, drained |
| 1 Tablespoon | Oregano, chopped |
| To Taste | salt and pepper |
| 1/3 Cup | extra-virgin olive oil |
| 3 Tablespoon | red wine vinegar |
| 4 | Rolls, ciabatta |
| 1/3 Pound | Salami, Sliced |
| 1/4 Pound | Mozzarella, Sliced |
| 1/4 Pound | Smoked Provolone |
| 1/3 Pound | Prosciutto Slices |
| 1/3 Pound | Soppressata Slices |
Step
1
When ready to smoke, Set temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
2
Place the unsliced loaf of Mortadella in the grill and smoke for 2-1/2 hours. Let cool, then slice thin.
180 ˚F / 82 ˚C
02:30
3
While the Mortadella is smoking, combine the ingredients for the olive salad and let marinate. You can complete the above steps a day in advance before you assemble the sandwich.
4
To assemble the sandwich, slice the ciabatta loaf in half along the equator. Evenly divide the olive salad – including the oil and liquid – between the two halves.
5
On the bottom half of the bread, begin to layer the ingredients: salami, smoked mortadella, mozzarella, smoked provolone, prosciutto, and spicy salami.
6
Close the sandwich and use plastic wrap to tightly wrap the sandwich – allowing all the flavors to meld and the juices to soak into the bread. Place in the refrigerator for 1 hour.
7
Take the sandwich out of the fridge, remove the plastic, and serve cold. Enjoy!
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