Italian stuffed muffuletta

Ingredients

For 6 servings

• •400 g round bread loaf
• •3 c. à soupe olive oil
• •300 g mixed vegetable pickles roughly chopped
• •60 g pitted chilli garlic olives roughly chopped
• •2 anchovy fillets finely chopped
• •10 g basil roughly chopped
• •2 c. à soupe red wine vinegar
• •9 emmental slices
• •85 g salami slices
• •150 g mortadella

Method

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.