Kicked-Up New Orleans Muffuletta

By hmp13

Recipe courtesy Emeril Lagasse, 2005

Ingredients

• 1 (15-inch) loaf seeded Italian bread, cut in 1/2 horizontally
• 3 cups Kicked-Up Olive Salad, recipe follows
• 4 ounces mozzarella, thinly sliced
• 6 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
• 4 ounces Genoa salami, thinly sliced
• 4 ounces mortadella, thinly sliced and folded in 1/2
• 2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced
• 4 ounces provolone or fontina cheese, thinly sliced

Preparation

Step 1

Preheat the oven to 375 degrees F.

Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.

Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.

To serve, unwrap the sandwich and slice into portions.