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The Project: Muffuletta sandwiches

July 30, 2010 |  8:00 am

Each Friday, we post a recipe from the L.A. Times Test Kitchen that would be perfect for weekend cooking -- when you have a little more time on your hands.

This week, it's muffuletta sandwiches.

They're easy to make, but a bit time intensive: You start by creating an olive-vegetable relish from scratch, and then you layer on the meat and cheese. Press the sandwich for about four hours -- and then you call your friends for a summer picnic.


-- Rene Lynch
Twitter / renelynch 

Photo: Layer cured meats, provolone and an olive-vegetable relish on a large, round loaf to make a substantial and satisfying muffuletta. Credit: Lori Shepler / Los Angeles Times