Muffaletta
Source
Adapted from the Shreveport Times
Yield
5 servings
Prep info
80 min prep + 10 min toast
Prep time
1 hour, 20 minutes
Cook time
10 minutes
Time required
1 hour, 30 minutes
Oven preheat
N/A
Type
Lunch
Status
Tried
Tags
italian muffaletta new orleans sandwich
Ingredients
- 1 whole round Italian bread loaf
- 2 oz capicolla, thinly sliced (as desired)
- 2 oz Genoa salami, thinly sliced (as desired)
- 2 oz ham, thinly sliced (as desired)
- 1 tomato, sliced (optional) (as desired)
- 6 oz provolone cheese, sliced (as desired)
- Olive mix, recipe follows
- Olive mix
- 1/2 c Kalamata olives, chopped (90g)
- 1/4 c pimiento-stuffed green olives, chopped (50g)
- 1/4 c cauliflower, finely chopped (65g)
- 1/4 c carrot, finely chopped (40g)
- 1/4 c celery, finely chopped (30g)
- 2 T chopped fresh parsley
- 1 t garlic, minced
- 1/2 t dried oregano
- 1/4 t freshly ground black pepper
- 1 T olive oil
- 1 T red wine vinegar
Method
In a bowl, combine the olive mix ingredients together until all are distributed evenly. Refrigerate if not serving immediately.
Prepare sandwiches with bread, olive mix, meats, cheese, and tomato, as desired. I find it useful to use thick, crusty bread (not sandwich bread) and remove some of the bread to make a divet to hold the olive mix.
This amount of olive mix should make about 5 sandwiches.