1 round loaf of bread (country style), about 20 cm to 25 cm (8 to 10 inches)
½ cup of sun-dried tomato pesto
1 thinly sliced green zucchini
1 block of 170 g of Le Lotbinière Bergeron cheese, thinly sliced
200 g of sliced deli meats: Genoa salami, white ham and capicola (or other)
2 canned roasted red peppers, drained and cut into strips
¼ cup of minced red onion
1 cup of arugula
Using a bread knife, cut off the top of the loaf. Remove the crumb to ½ inch from the edge and save it to make homemade breadcrumbs.
Spread the inside of the loaf with sun-dried tomato pesto.
In the bottom of the loaf, spread the zucchini slices and cover with half of the cheese. Top with deli meats and cover with the remaining cheese.
Spread the bell pepper strips and onion on top and garnish with arugula.
Spread the bell pepper strips and onion on top and garnish with arugula.
Just before serving, cut the muffuletta into 6 portions and enjoy!
