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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.
For The Love Of Food Blog