Carefully slice the lid from the loaf and hollow out as much of the soft bread as possible leaving a bread shell, (tip - do not throw the bread away, freeze and save for stuffing!)
Spread the pesto all over the inside of the loaf and lightly sprinkle with olive oil and vinegar
Layer all the cheeses (break up the mozzarella into chunks if using fresh) spinach, ham, onions, pickles and peppers, lightly pressing each layer
Place the lid on and cover with cling film, Press between 2 plates and place a weight on top (this helps keep the Muffaletta together when slicing)
Place in the fridge for 2 hours before slicing into wedges
National Sandwich Week (8 - 14 May 2016) recipes provided by WELLY.
Visit our snacks and light meals section for more sandwich recipes.