Our take on a Muffaletta Sandwich

Ingredients (serves 2)

For the salad

• 10 Kalamata olives, stones removed and finely chopped
• ½ celery stick, finely chopped
• 4 tbsp finely chopped roast pepper (from a jar is fine)
• 1-2 tbsp finely chopped red onion, to taste
• 2 tsp capers, finely chopped
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• Salt and freshly ground black pepper

To assemble

• 12 slices Red Wine Draycott Blue Salami
• 4 slices Emmental cheese
• 4 slices Coppa
• 2 x 10cm/4in squares of focaccia sliced in half horizontally

Method

• Mix all the salad ingredients together and season with salt and pepper.
• Spread a quarter of the salad mixture on the bottom half of each focaccia.
• Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on.
• Wrap both sandwiches tightly in clingfilm, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge.
• Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating.