Muffaletta Sandwich

moof-fuh-LEHT-tuh: Originated in 1906 at the Central Grocery in Louisiana

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comments

Yield: Makes 6 servings

Ingredients

1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped black olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
3 large garlic cloves, crushed
3 Tablespoons chopped fresh parsley
2 Tablespoons white wine vinegar
1 loaf large round crusty bread OR 6 individual crusty sub buns
1/3 cup olive oil
1/3 lb. sliced mortadella (Italian bologna)
1/3 lb. sliced salami
1/3 lb. sliced prosciutto
1/2 lb. sliced mild cheese
1/2 lb. sliced provolone cheese

Directions:

Prepare the olive salad by combining the olives and roasted pepper, garlic, parsley and vinegar.

Take one round loaf (one big round for a traditional Muffaletta or individual sub buns for smaller sandwiches) and cut the loaf (or loaves) in half. Scoop out a little bread from the inside to make room for filling.

Drizzle olive oil on each side of the open bread -- use plenty.

On the bottom half, layer mortadella, olive salad, salami, prosciutto, mild cheese and provolone. Top with the other half of bread. Slice into wedges (or eat the individual loaves).

Customer Comments

Recipe Rated Five Stars - Top Rating

Anon.

“Excellent”

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