The 2 Spoons

Super Easy Mississippi Pot Roast

December 30, 2019 by Becky Spoon

I always forget about Mississippi Pot Roast! I saw a relative posting it the other day and he gave me his recipe! Yum! Perfect as a pot roast but our favorite way to serve is on a toasted bun with melted mozzarella or provolone cheese. Delicious!

Super Easy Mississippi Pot Roast

The recipe blends together five distinct and rather unexpected ingredients: one packet of ranch seasoning, one packet of au jus gravy mix, Several jarred pepperoncini (I used quiet a few) a full stick of butter, and a 3- to 5-pound chuck roast. If you aren’t familiar with the pepperoncini, here’s a link: https://www.walmart.com/tp/pepperoncini. Not only are these great for this recipe, I use them with a blend of olives, pickles, tomatoes and onions for an Italian salad mix.

This recipe originally was created using the slow cooker but I used the Instant Pot. I wanted my roast really tender, so I set the time for an hour. I used a chuck roast but you can use any roast similar that’s perfect for a braise. If you don’t already have an Instant Pot, you will not regret the purchase! Here’s a link: https://amzn.to/2Z9dcbx

Mississippi Pot Roast

Want another roast recipe for your Instant Pot? Try my Sunday Pot Roast: https://the2spoons.com/?s=Pot+roast. It’s a must!

Let me know after you make this Mississippi Pot Roast what you think! My husband loved it! He asked for it a couple of times with the leftovers. When I make it as a sandwich, I strain some of the au jus and serve it for dipping. Yum!

Mississippi Pot Roast

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican, Italian

Keywordchuck roast, Instant Pot, mississippi pot roast, pepperoncini, perfect roast beef, pot roast, sandwiches

Ingredients

1 3-4 lb boneless beef roast, your choice of cut (I used chuck)
1 1 stick (8 tablespoons) butter
1 Pkg au jus gravy mix
1 Pkg
dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired

Instructions

Slow Cooker Method:
Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Instant Pot Method:
Put the roast in an Instant pot: Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper . Set the pressure cook for 45 minutes to 1 hour.

Easy Penne in a Loads of Garlic Meat Sauce

December 29, 2019 by Becky Spoon

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If you like garlic, you will love this Penne in a Loads of Garlic Meat Sauce. Loaded with garlic, this recipe is easy and delicious. Loads of Garlic is an understatement! This has about 15 cloves of garlic! The garlic is not overpowering however, just great adds great flavor to the meat sauce.

Pasta is a great dish anytime of the year, but I just think when it’s cold, pasta is even better. Cozy up with a bowl of this pasta and watch your favorite movie! Serve this with some crusty bread, and you are set! A salad with be delicious with this dish. Here’s a link to my Italian Salad that I love to serve with pasta: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Italian Salad with Lemon and Olive Oil Vinaigrette

Penne in a Loads of Garlic Meat Sauce

I cooked this recipe in the Instant Pot. You can cook on the stovetop if that is your preferred method of cooking. The difference is just the time to cook.

Not only does this recipe have Parmigiano Reggiano shaved on top when you serve, but I added the rind that I saved to the cooking pot. If you haven’t done that before, try it! It is amazing the flavor you get from the rind of the cheese.

Parmigiano Reggiano is a little expensive. It doesn’t take a lot though if you use it for shaving on top of your salads and pasta dishes. I wrap it in foil, then place it in a zip lock bag to keep it from drying out which becomes very hard. When I’m finished, I keep the rind to add to my sauces. If you can’t find Parmigiano Reggiano in your local store, here’s a link: http://Shop Parmigiano Reggiano – Free 2-day Shipping w/ Prime.

See that rind? Perfect for your sauces!

Penne in a Loads of Garlic Meat Sauce

So, first, this sauce is loaded with garlic. Second, you can make it delicious in your Instant Pot. Third, the recipe calls for dried spices that you most likely already have and fourth, you can use jarred sauce!

Yes! Just use your favorite jarred sauce! I used Rao’s, but there’s so many brands that are delicious and definitely a timesaver! Sometimes you want to spend the day cooking a slow cooking sauce that takes hours, but as an easy, quick meal, jarred sauce is available and a delicious alternative. Here’s a link to Rao’s that I used: http://Rao’s Homemade All Natural Marinara Sauce, 24 Oz – Walmart.com. Win! Win! With this recipe!

Just a couple of more notes before I post the recipe. I used ground beef in this recipe because I had purchased some fresh, I hadn’t frozen it yet and I wanted to use it instead of freezing. I could have used Italian sausage and I could have used ground turkey or chicken or a chicken sausage would have been great too.

Penne in a Loads of Garlic Meat Sauce

Print Recipe

Coursedinner, Lunch, Main Course

CuisineItalian

KeywordEasy, garlic, Instant Pot, Italian, Italian Food, meat sauce, pasta, penne

Servings servings

Ingredients

1 cup extra virgin olive oil
15 garlic cloves, finely chopped or grated
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1 pinch crushed red peper flakes
2 24 oz jars of your favorite marinara sauce
salt and pepper to taste
1 lb ground beef, italian sausage, chicken sausage, ground chicken or a combination of any of these
Rind of Parmigiano Reggiano (optional)
1 lb dry penne pasta
grated Parmigiano Reggiano or other parmesan for serving
garnish with fresh oregano or parsley

Instructions

In the instant pot, brown the ground beef, italian sausage or ground chicken. Drain and set aside. Combine the olive oil, garlic, dried oregano, dried basil, dried parsley, and red pepper flakes. Set the instant pot to sauté and cook until the garlic is golden and caramelized, about 5 minutes. Stir in the marinara sauce and season with salt and black pepper. It may appear the ingredients are not coming together, but they will.
Add the meat to the sauce along with the parmesan rind. Set the Instant Pot on high for 20 minutes. Let the Instant Pot release on it's on.
When ready to serve, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente or longer if you desire a softer pasta. Drain and return to the pot or a large bowl. Add the sauce and toss to coat completely. Place in individual plates or bowls and serve with more shaved parmesan and fresh oregano or parsley. Bon Appetite!

Easy Texas Smoked Brisket Breakfast Tacos

December 28, 2019 by Becky Spoon

Just look at this Texas Smoked Brisket Breakfast Tacos! Wow! So pretty and so delicious. Corn tortillas are topped with refried beans, then cubed fried potatoes, a couple of slices of smoked brisket, a fried egg and either pico de Gallo like I made or your favorite salsa!

Just like anything you too with a sunny side up egg, a sauce is created by the runny yellow. If you don’t like a fried egg, switch to a scrambled egg! We do both, but I wanted a fried egg this morning.

Easy Texas Smoked Brisket Breakfast Tacos

I used leftover smoked brisket that I had smoked. Here’s the link if you want to smoke your own: https://the2spoons.com/the-best-awesome-smoked-brisket/.
Don’t want to smoke you’re own? Then buy a pound of your favorite smoked brisket from a local BBQ joint. There is even good smoked brisket in the local grocery stores in Texas.

I made homemade refried beans and here’s my recipe: https://the2spoons.com/pinto-beans-for-refried-beans/. And, I topped with my homemade Pico De Gallo which I love for the freshness! Just adds so much to the dish! Here’s the link for the pico: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

The potatoes can be either potatoes you make by dicing a large of couple of potatoes into cubes or a frozen cubed hash brown potatoes like Ore-Ida makes. https://www.walmart.com/ip/Ore-Ida-Southern-Style-Diced-Hash-Brown-Potatoes-32-oz-Bag/10794791.

Not sure this is really a recipe or just an instruction, but here goes! You have to try these brisket breakfast tacos.

Texas Smoked Brisket Breakfast Tacos

Print Recipe

CourseBreakfast, brunch

CuisineAmerican, bbq, Texmex

Keywordbreakfast tacos, smoked brisket tacos, tacos, Texas, texas smoked brisket, traditional

Servings Servings

Ingredients

2 White corn or flour tortillas
4-5 Slices Smoked brisket
1 Cup Refried beans see link in body of post or canned
1 1/2-2 Cups Cubed hashbrowns
2-4 Eggs Either fried sunny side up or scrambled
2 Tbsp Butter for cooking the eggs
Pico de Gallo or salsa See link in body of post

Instructions

Heat your brisket and keep warm. Cook your potatoes and keep warm. Do the same with your refried beans, heat and keep warm.
Heat your tortillas while you’re frying your eggs. Cook your eggs to desired doneness sunny side up or scramble.
To assemble: place a tortilla on a plate. Top with the divided refried beans. Top with the Hashbrowns, then the slices of brisket. Finally, top with the egg or eggs and the salsa or pico de Gallo.
I didn’t but you can add cheese or even Queso. Enjoy!

The Best! Awesome Smoked Brisket

December 28, 2019 by Becky Spoon

Is there anything more gorgeous than a Texas Smoked Brisket? So simple, yet loaded with amazing flavor. I had the point of a very large brisket in my freezer and decided to thaw it out and cook on Christmas Day. I had used the flat end to make Texas Brisket Chile. It ended up taking 12 hours, so we actually had something else I had prepared. This brisket is one of the most flavorful I have made and it was the just right amount of tenderness. It melts in your mouth!

My favorite part of the brisket is the point. Yes, there is more fat, but there is so much more flavor, it is less dry, and it really does melt in your mouth. We love it on a buttery toasted bun with a mayonnaise based slaw with an on the sweet side BBQ sauce.

How can you resist this sandwich? It’s just one of those sandwiches that you would really like to have another, but you know you can’t!

The Best! Awesome Smoked Brisket

I’ve been cooking briskets for years but you never stop learning how to make a better brisket. Never! One of my favorite books is written by Aaron Franklin of the famous Franklin BBQ. I’ve used this book over and over and I’ve learned a lot! Here’s a link for the book that you have to try: https://www.amazon.com/Franklin-Barbecue-Meat.

One of the reasons I wanted to cook this brisket was because I wanted to use it in making tamales! Another use I have for brisket is my Texas Brisket Chile which is crazy good. Here’s the link and it is a must make recipe: https://the2spoons.com/essential-texas-brisket-chili/.

Here’s the recipe for the smoked brisket!

Smoked Brisket

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keywordbbq, beef, brisket, Smoked Brisket, smoking meats

Prep Time15

Total Time27

Ingredients

1 12-14 LB Brisket I buy untrimmed and trim my own. You want some of the fat to make a melt in your mouth brisket
1/2 cup Brisket and Beef Rub

Brisket and Beef Rib Rub

1/2 Cup equal parts of salt, black pepper and garlic powder with some added cayenne pepper (optional) to your taste
Yellow Mustard if you want to slather

Instructions

I like to trim and season my brisket the day before because it does take some time.
The first thing you want to do is trim your brisket Here is a link that explains how to trim your brisket. I do not buy a trimmed brisket because I want some of the fat, especially on the Flat or the lean portion of the brisket. Here is a link from Arron Franklin of Franklin BBQ In Austin on how to trim a brisket. It's easier for you to see a video, rather than me trying to explain. https://www.bing.com/videos/search?q=aaron+franklin+how+to+trim+a+brisket&docid=607987932646936196&mid=D327C71E9E76AD3EAB65D327C71E9E76AD3EAB65&view=detail&FORM=VIREHT
After you have trimmed your brisket you are ready to slather and add the rub. I don't always slather because I forget. It does help to hold your rub.
Apply a total of 1/2 cup of rub to both sides of the trimmed brisket.
Store the brisket overnight in the refrigerator and remove at least an hour before cooking to come to room temperature.
I have cooked brisket using these 3 methods: Big Green Egg, Using a smoker that you use only wood and have a firebox to feed your wood. I am not an expert, these are how I do it after years of muddling through learning how to do it.
Big Green Egg:
When using my Big Green Egg I load it up with the charcoal lumps recommended for the Big Green Egg. I then add wood pieces that I have soaked in water for at least 30 minutes. I use Oak or being in Texas and have a ranch full of mesquite wood I will use mesquite chunks that I have soaked also. Start your fire with an electric fire starter or your preferred method of starting your fire and bring the temperature to 225 degrees. I place the Big Green Egg ConvEGGtor with the legs up and my grill resting on the legs. Between the grill and the Conveggator, I place a 9×11 pan covered in foil. Then I place the brisket on the grill. I close the cover, put the lid on that has the vents, adjust the heat again to 225 – 250. Honestly, it seems I usually end up smoking at about 250 degrees.
Keep a watch for the temperature, making sure you maintain a consistent 225 degrees to 250 degrees. After about 6 hours, check to see if the brisket has turned a deep brown and begins to puddle in the middle. I then wrap in pink butcher paper. I get mine online from Amazon. I place the brisket back on the grill, get it back up to temperature and continue cooking another 6 hours at least or until the internal temperature reaches 200 – 205 degrees.
When the Brisket reaches about 165 internal temperature, it may get in a stall. I crank the heat up, get the cooking going again. After a few minutes, I’ll let the temperature come back to about 225 to 250 degrees. The time for slow smoking a brisket is between 12-14 hours at this temperature.
Smoker with Firebox
When I use a smoker with a firebox, I use all wood. I save my fat drenched pink butcher paper from the previous smoke session and freeze it in a plastic bag or plastic wrap, and I use that to start my fire. Start your fire, get some coals going, and add wood as needed to the firebox to maintain your heat as above 225 to 250 degrees. Everything else is the same as above….wrapping and cooking until the internal temperature reaches 200-205 degrees.
Searing on a Charcoal grill and finishing in the oven
For those of you that do not have a smoker and still want delicious brisket, I did this for years. I would season the same as I would on any smoking session of brisket, place on the charcoal grill and char as much as I could on all sides. You’re going to leave it on a while because you want to get a good char. I then would wrap the brisket in foil and place it on a sheet pan and finish in the oven at 225 degrees until the internal temperature reached 200 to 205degrees. Everyone loved the brisket, so it must have been a success. I did that for years.
I use no barbecue sauce while I am cooking the brisket. I serve the brisket with my favorite sauce at the time. I love all of Franklin Barbecue Sauces that you can buy in your local store, and I also love the Salt Lick Barbecue Sauce from the famous Salt Lick in Texas.

The Best – Coconut Shrimp

December 26, 2019 by Becky Spoon

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Add Coconut Shrimp to your Holiday menu! This is one of my favorite appetizers! There is nothing not to love about crispy and crunchy breadcrumb coated fried shrimp, with coconut flakes, and served with a sauce!

We have plenty of time for holiday cooking and parties. Even though Christmas has passed, we still have the New Year celebrations that call for more tasty treats.

So good and easy, this shrimp is first dredged in flour, then egg, then panko with unsweetened coconut. They fry up in minutes and you have a fabulous dish! Great for finger food platters, leave the tail on for easy dipping and eating!

The Best Shrimp!

I served these with some lemon wedges and a spicy sriracha mayo. Not familiar with siracha? Here’s a link to help: https://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B00JV21X2W.

Need more appetizers for New Years? Try my simple Pigs in a Blanket, an all time favorite! https://the2spoons.com/still-a-favorite-retro-pigs-in-a-blanket/.

Add my Spicy Hot wings to the mix:https://the2spoons.com/sticky-baked-chicken-wings/

And, don’t forget the Muffuletta’s I posted the other day! https://the2spoons.com/love-a-new-orleans-muffuletta/

The Best Shrimp!

Here’s the simple recipe! Make them soon! You will love them. I like to use a large shrimp. When cleaning, I use scissors, cut along the back shell, remove the shells and be sure and devein the shrimp. Be careful to leave the tail on because this will assist in serving, especially if you are having finger foods. I always wrap the shells and place them in the freezer to use in making stock at a later time, especially if I’m making gumbo that calls for a seafood stock from the shells. I also buy head on. Not only are they less expensive, but they make an amazing stock.

Coconut Shrimp

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineAmerican, Seafood

Keywordappetizer, coconut, coconut shrimp, party foods, perfect for the holidays, shrimp, spicy mayo

Servings servings

Ingredients

3/4 cup all purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Pinch of kosher salt, plus more for sprinklilng
3 large eggs
1 cup panko breadcrumbs
1 cup shredded unsweetened coconut
1 lb large peeled and deveined shrimp, with tails on
1 1/2 cup coconut or vegetable oil
Spicy Mayo
Lemon Wedges

Spicy Mayo

1/2 cup mayonnaise
1 to 2 tbsp sriracha
juice of one lemon

Instructions

Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
Combine the mayonnaise, sriracha and lemon juice in a small bowl.

Love A New Orleans Muffuletta

December 23, 2019 by Becky Spoon

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These New Orleans Muffuletta packages are the perfect addition to your Holiday party or for that matter, any day of the week and make ahead is a must! How easy is that to have a sandwich you make in advance?

I’m always looking for something to throw together for a party, or to take to a party. Christmas is so much fun because many families have themes for their meal. Why not have a New Orleans themed meal? Serve this beautiful sandwich with some delicious gumbo, some charbroiled oysters like you get from Dragos in New Orleans? I love a New Orleans themed party! Add some southern fried catfish battered in Zatarains! Add some spicy remoulade! Oh, and don’t forget my New Orleans BBQ shrimp which I need to make! It is the perfect dish to add to your New Orleans themed party. Here’s the link: https://the2spoons.com/love-this-easy-barbecue-shrimp/ which will become a favorite in your home!

I love the foods of New Orleans. I had never had one until the 1980’s. Ever since then, I have tried to duplicate it! Loaded with flavor from the essential Olive Salad, Italian meats and cheese, these little packages are perfect. Of course, you don’t have to cut them like I did as you can cut them into triangles, squares, what ever suits you. The bread is round, so cutting it like a pie is the easiest and the least wasteful.

I made the bread for this recipe because I have a hard time finding a round loaf of bread. The bread recipe is really easy and forgiving if you can’t find a round loaf. You can buy on line, which I have before, but I decided to try my hand at making it and it turned out perfect.

On the final rise of the bread, I brushed the top with an egg wash and added sesame seeds.

You have to have the Olive Salad! it just makes the sandwich. I have made the olive salad before, but this time I was able to find it jarred at my favorite HEB in Waco. I bought the Central Grocery brand. If you can’t find this at your local store you can get it online. Here’s a link for you: https://www.amazon.com/Boscoli-Olive-Salad-32-oz/dp/B001HBRDVU/ref=pd_sbs_325_t_0/133-4875131-2190557?_encoding=UTF8&pd_rd_i=B001HBRDVU&pd_rd_r=8f4ff348-6069-4d6c-839e-a56bd0abd8d7&pd_rd_w=3dDon&pd_rd_wg=Mny0E&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=SVVQ772J8T892Y1DQZSH&psc=1&refRID=SVVQ772J8T892Y1DQZSH.

It is good stuff and makes the sandwich. If you can’t purchase, it’s easy to make. I’ll share the recipe for the Olive Salad in the recipe.

If you can’t find olive salad, here’s the ingredients:

1 cup pimento-stuffed olives (1 cup) sliced plus 2 tablespoons of the liquid from the jar.

1 cup chopped giardiniera (pickled Italian vegetables) plus 1 tablespoon of liquid from the jar.

2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar.

3 ounces pitted Kalamata olives (1/2 cup), sliced

2 1/2 teaspoons minced garlic

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of dried thyme

Pinch of crushed Red Pepper

1/2 dup extra-virgin olive oil

**In a medium bowl combine all the ingredients and let stand for 1 hour.

Did you know that Central Grocery created the sandwich in 1906? Here’s a little history:

“The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.^[4][5] Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.^[6]

The traditional-style muffuletta sandwich consists of a muffuletta loaf^[7] split horizontally and covered with layers of marinated muffuletta-style olive salad,^[8] salami, ham, Swiss cheese, provolone, and mortadella.^[9] Quarter, half, and full-sized muffulettas are sold.^[10]^[11]

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.^[12]”

Love A New Orleans Muffuletta

Want to add a little more New Orleans to your meal? This sandwich would be perfect served with a cup of Louisiana Gumbo! Here’s the link on my blog for a delicious gumbo, which I love so much! https://the2spoons.com/shrimp-okra-andouille-smoked-sausage-gumbo/.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Love A New Orleans Muffuletta

Can’t wait for you to try this recipe!! Enjoy!

New Orleans Muffuletta

Print Recipe

CourseAppetizer, dinner, Lunch

CuisineAmerican, cajun, creole

Keywordappetizer, cajun, holidays, Muffuletta, New Orleans, New Orleans Muffuletta

Ingredients

For the Bread

1 cup water 110 degrees
1 tbsp sugar
2 1/4 oz pkg active dry yeast
3 cups bread flour
1 1/2 tsp salt
2 tbsp vegetable shortening like Crisco
1 tsp sesame seeds

To assemble the Muffuletta

1 large Round Muffuletta Bread from the recipe above or store bought
1 Jar Olive Salad ( I used Central Grocery Salad – see the link in the post)
1/4 lb sliced fresh Mozzarella
6 oz sliced capocollo or prosciutto
1/4 lb sliced Genoa Salami
1/4 lb sliced mortadella
1/4 lb sliced mild provolone cheese

Instructions

For the Bread

Add warm water to a measuring cup and stir in the sugar. Stir in the yeast and set aside for 5-10 minutes or until foamy.
While the yeast is developing, add the bread flour, salt, and shortening to the bowl of a stand mixer, fitted with a hook attachment.When the yeast is foamy, add it to the flour mixture and knead the dough on low to medium speed until the dough is fully incorporated and the dough is soft and smooth.
Lightly oil a medium bowl and transfer the dough to the bowl, flipping it over once or twice to lightly coat with oil. Cover with a clean kitchen towel and put in a draft free space until doubled in size, about 1 1/2 hours.When the dough has risen, punch it down and transfer to a lightly floured surface. Form the dough into a 10" diameter round loaf and place on a baking sheet lined with parchment paper.
Whisk the egg and water in a small bowl and lightly brush the top of the loaf with the egg wash. Sprinkle with sesame seeds and set aside in a draft free space to rise a second time until almost doubled in size, about one hour.
Place rack in the center of oven and preheat to 425°. Bake loaf in the center of the oven for 10 minutes, thenreduce the heat to 375° and continue baking for 20-25 minutes or until golden.Let loaf cool before slicing.

To assembly the Muffuletta

Open the bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve.