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New Orleans Muffuletta Sandwich with Olive Salad

2-4 servings

Ingredients

For the sandwich:

  • 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

For the olive salad:

  • 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

Instructions

For the sandwich:

  • 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.

For the olive salad:

  • 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.