New Orleans Muffuletta Sandwich

Photo by Jim M.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    round loaf Muffuletta Bread, 10-inch in diameter*

  • Olive Salad (see recipe below)

  • Extra-virgin olive oil or juice from Olive Salad

  • 2

    ounces salami, thinly sliced

  • 2

    ounces Italian ham, thinly sliced

  • 2

    ounces Provolone cheese, thinly sliced

  • Italian bread may be substituted. Check out my Muffuletta Bread recipe.

Directions

Make Muffuletta Bread and make Olive Salad. Cut bread in half crosswise and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade. Layer salami, Italian ham and Provolone cheese on the bottom piece. Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down slightly. Slice in quarters and serve. Always serve the Muffuletta Sandwich at room temperature, never toasted. Makes 1 to 4 servings, depending on the appetite. Olive Salad: Olive Salad2/3 cup pitted and coarsely chopped green olives 2/3 cup pitted and coarsely chopped kalamata olives 1/2 cup chopped pimiento 3 cloves garlic, minced 1 anchovy fillet, mashed 1 tablespoon capers, drained and rinsed 1/2 cup finely-chopped fresh parsley leaves 1 teaspoon finely-chopped fresh oregano leaves 1/2 teaspoon freshly-ground pepper 1/2 cup extra-virgin olive oil In a medium bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving. Store, covered, in the refrigerator until ready to use.

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