A true muffuletta is a large Italian picnic sandwich filled with cured meats, cheese, olives and pickled vegetables, then weighted down for a few hours or overnight before being served so the flavours can meld. 

A muffuletta is quick to make and best made ahead of time in a large round loaf, the ingredients left to marinate together before you slice it into wedges to serve. This version is lightened up for spring and based on a French niçoise salad, using oil-packed tuna and hard-boiled eggs.  

If you prefer, you can make this in six individual buns and call it a “pan bagnat.” Bon appetite!

Ingredients

1 round loaf of focaccia, muffuletta or similar boule (round loaf)
2 tins of tuna packed in olive oil
4 hard-boiled eggs, peeled and sliced
2 large tomatoes, sliced
½ red onion, thinly sliced in rounds
1 cup olive tapenade
4 cups arugula 
½ cup Niçoise Dressing (recipe follows)

Method

Using a bread knife, slice bread loaf in half horizontally and then gently hollow out about one centimeter from both top and bottom halves to make room for filling.

Spread tapenade equally inside of top and bottom rounds and then layer ingredients on the bottom half. 

Start with 2 cups of arugula, then add the tuna, sliced eggs, red onion, tomatoes and remaining arugula. Drizzle ½ cup of niçoise dressing over the top layer of arugula and place remaining bread half on top. 

Wrap sandwich snugly in parchment paper or beeswax wrap and put a heavy inverted plate on top to gently weight it down. Place in fridge for two or more hours and slice into 6–8 wedges before serving. 

Niçoise Dressing

This bright, flavour-packed dressing recipe makes a little more than you’ll need for the sandwich, but the remaining vinaigrette makes a fantastic salad dressing.

⅔ cup olive oil
2 Tbsp Dijon mustard
3 Tbsp sherry vinegar
1 garlic clove, minced
½ cup basil, coarsely chopped
1 tsp honey
1½ Tbsp capers, chopped
Salt and pepper to taste

Purée all ingredients (except capers and salt and pepper) until creamy, then stir in capers and season to taste with salt and pepper.