Muffaletta Sandwich Recipe #92037
These are fantastic and a New Orleans tradition! They are great for picnic or to take to the beach. They travel very well and the combined flavors are delicious! Cook time is chill time.
by Little Bee
1 day | 15 min prep
SERVES 6
- 3 cloves garlic, crushed
- 1 cup chopped green pimento stuffed olive
- 1 cup pitted and chopped black-ripe olive or kalamata olive
- 1/2 cup roasted sweet red pepper, chopped
- 1 cup olive oil
- 3 tablespoons chopped fresh parsley
- 2 tablespoons red wine vinegar
- 1/3 lb salami
- 1/2 lb provolone cheese
- 1/2 lb mild cheese (such as Mozzarella)
- 1/3 lb mortadella cheese
- 1/3 lb prosciutto
- Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches).
- Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room.
- Make the olive salad by combining the olives and roasted pepper, garlic and vinegar.
- Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf-- use plenty.
- On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.
- Top with the other half loaf.
- Wrap tightly with plastic wrap and set a heavy skillet on top of loaf or individual loaves.
- Chill for 1 hour.
- This helps compress for easier slicing and absorption of flavors.
- Slice into wedges (or eat the individual loaves).
- *The roasted red peppers are Italian-style, available at many Italian delis or in the ethnic aisle in the grocery store.
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5 stars