Italian stuffed muffuletta

• round bread loaf↗400g 400g
• olive oil↗3 tbsp 3 tbsp
• mixed vegetable pickles↗300g 300g

  roughly chopped

• chilli garlic olives↗60g pitted 60g pitted

  roughly chopped

• anchovy fillets↗2 2

  finely chopped

• basil↗10g 10g

  roughly chopped

• red wine vinegar↗2 tbsp 2 tbsp
• emmental slices↗9 9
• salami slices85g 85g
• mortadella↗150g 150g

Step-by-step instructions

1. 1

   Carefully slice a 15cm circle off the top of the bread loaf, reserving it. Remove most of the bread inside the loaf until it is nearly hollow, leaving a roughly 1-2cm thick shell (you can freeze the removed bread to make breadcrumbs or croutons for another recipe).

2. 2

   Drizzle the inside of the loaf with 1 tbsp of the olive oil. Combine the pickles, olives, anchovies, basil, vinegar and remaining oil in a medium bowl. Season with salt and pepper, then spoon a few tablespoons of the mixture over the base of the hollowed-out loaf.

3. 3

   Cover the base with 3 emmental slices, 4-5 salami slices and 3 mortadella slices before topping with more of the veg mixture. Repeat, layering the ingredients until all the veg, meat and cheese has been used. Return the sliced-off 'lid' to the top of the loaf, then wrap well.

4. 4

   Put the loaf on a plate, then weigh it down by stacking another plate with a couple of cans on top. Chill for 1-2 hrs (or overnight, if you have time) before slicing and serving.