Muffaletta Sandwich

This is the first time we've had a muffaletta even though we've both been to NOLA. We have no excuse for missing out while we were there, that's for sure.

Not cheap to make, but well worth it.


Makes: 4-6 servings
Prep time: 1 day
Cook time 20-25 minutes
Printable Recipe

Ingredients:

• 1 (15") loaf of Italian bread cut in half horizontally
• 3 cups olive salad, below
• 4 oz mozzarella, sliced thin
• 6 oz cappocoli or culatello, sliced thin
• 4 oz salami, sliced thin
• 4 oz martadella, sliced thin
• 2 oz pepperoni or peppered salami, sliced thin
• 4 oz provolone, sliced thin

1. Preheat oven to 375°.

2. Spread the olive salad on each half of the bread, about 1 1/2 cups per side.

3. Next, place sliced mozzarella over the salad on the bottom piece of bread. Top with the meats.

4. Place provolone on top piece of bread and place on top of bottom, to make a sandwich.

5. Wrap tightly in foil and heat 20 minutes.

Olive Salad

Makes: 4-6 servings
Prep time: 1 day

Ingredients:

• 1 quart large pimiento-stuffed olives, drained and slightly crushed
• 1 1/2 cups large black olives, drained and pitted
• 1 1/2 cups extra virgin olive oil
• 1 1/2 cups vegetable oil
• 1 cup pickled cauliflower, drained
• 1/4 bunch celery, sliced on the diagonal
• 2 carrots, peeled and sliced thin on the diagonal
• 1/2 cup pepperoncini, drained and chopped coarsely
• 1/3 cup cocktail onions, drain
• 1/4 cup small capers, drained
• 8 cloves garlic, chopped
• 1 1/2 t Italian seasoning
• 3/4 t crushed red pepper flake
• 1/4 t black pepper
• 1/4 t celery seeds

1. Combine all ingredients in a large plastic bowl and mix well. Place in fridge for at least 24 hours before using.