In honor of our giveaway this week with Louisiana based Hartley's Moms Monogram Mania
I wanted to make a Louisiana speciality, the Muffuletta sandwich. Ever since eating my first Muffuletta as a child at Central Grocery in the French Quarter in New Orleans, I have been hooked on this hearty, flavor packed monster sandwich!
Be sure to enter the giveaway below!
The bread is crusty, covered in sesame seeds and about 10 inches around. It is usually cut in quarters (enough for one person), halves or served whole for 2-4 people. I bought mine from my local McAlister's Deli. They get the Gambino brand Muffuletta bread shipped to them fresh and I was able to buy just the bread from them for a couple bucks.
If you can't find the traditional Muffuletta bread you can use crusty French bread or even an herb Focaccia bread would be delish! For the olive salad spread, which is absolutely essential for this recipe, you can create your own by mixing olive oil, peppers, olives, and pickled veggies or go the easy route like me a buy a jar of Olive Salad. I love the Boscoli brand!
- 10 inch round Muffuletta bread loaf (or substitute French or Focaccia bread)
- 1/4 lb mozzarella cheese, sliced
- 1/4 lb provolone cheese, sliced
- 1/4 lb ham, sliced
- 1/4 lb salami, sliced
- 1/4 lb capicola (or substitute mortadella), sliced
- 1/2- 1 cup olive salad
- optional: 2-4 tbsp spicy brown mustard
- Preheat oven to 350 degrees.
- Split the bread loaf in half.
- Spread olive salad on the inside of the top half.
- Add all sliced meat on the bottom inside loaf.
- Top with sliced cheese.
- Optionally you can add a few tablespoons of spicy brown mustard to the top loaf (my Mom likes to add this!)
- Place the top loaf on top of meat cheese and place on a baking sheet.
- Toast in the oven until golden and cheese is melted, about 10 minutes.
- Cut into fourths and serve warm.
Olive Salad makes this sandwich!
You can usually find it in the condiment aisle or you can make your own.
- 1 gallon large pimento stuffed green olives, slightly crushed and well drained
- 1 quart jar pickled cauliflower, drained and sliced
- 2 small jars capers, drained
- 1 whole stalk celery, sliced diagonally
- 4 large carrots, peeled and thinly sliced diagonally
- 1 small jar celery seeds
- 1 small jar oregano
- 1 large head fresh garlic, peeled and minced
- 1 teaspoon freshly ground black pepper
- 1 jar pepperoncini, drained (small salad peppers) left whole
- 1 pound large Greek black olives
- 1 jar cocktail onions, drained
Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.
Recipe from gumbopages.com
Here's a great tip: buy your bread from your local deli instead of the grocery store. I knew my local McAlister's Deli ordered Gambino's authentic Muffuletta bread loaves. So I stopped by and asked if I could just purchase the bread instead of the full sandwich. They were happy to sell me the bread. The best part- I got the full 10 inch round loaf for $2!
Spread meat then cheese on the bottom split loaf.
Add the top loaf on top of the bottom half and place on a baking sheet. Bake for about 10 minutes at 350 degrees until bread is toasted and cheese is melted.
Optionally you can add spicy brown mustard on top of the olive salad spread.
That is one monster sandwich!
Have your napkins ready and give your taste buds a party with this Mega Muffuletta!
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