Reviewed: Mar. 20, 2012

I used an olive spead instead of sliced olives

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Reviewer:

Carla_P

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Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

Reviewed: Jul. 3, 2011

Made a different olive salad for this....Olive Salad for Muffalettas from this site which I slathered in the bottom of a round loaf of Italian bread that I slightly hollowed out and also added to the top of the loaf. In addition to the meats and cheeses in this recipe, I also added some sliced pepperoni and sliced cappicola, and thin sliced red tomatoes. Pressed this huge sandwich down and wrapped in foil for several hours and kept in the fridge. Cut into nice wedges....just delicious! Great to make and take to any event. We loved it!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Jun. 30, 2011

I'm no muffuletta expert and frankly I don't care if this is authentic or not! This is a great sandwich!! I scaled this down to two servings for Hubs and me. I combined the parmesan, basil, oregano and olives, and just drizzled with enough olive oil to moisten the mixture. For two little sandwiches I thought the amount of basil and oregano (used fresh) might be too much so I scaled that back. I spread it on the bread and layered the rest of the ingredients, using only the provolone and no mozzarella. I wanted this to be a warm sandwich, so I wrapped the loaf in non-stick foil and baked at 350 for about 20 minutes. Great sandwich!! We’ll look forward to doing this one again! Thanks, Mary48!!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jun. 20, 2011

This was a great sandwich. I used sourdough bread because it is my favorite, but otherwise followed the recipe. Will make again.

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Reviewer:

rick

Reviewed: Apr. 20, 2011

While this sandwich was quite tasty it is not a muffuletta by any stretch of the imagination. A true muffuletta is made on hollowed out round loaf of Italian Peasant bread and is made with an olive salad mixture, Genoa salami, Mortadella and Cappicola (Italian ham). If a real muffuletta is wanted check allrecipes.com for a Real N'awlins Muffuletta.

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Reviewer:

POPPAJOE

Reviewed: Apr. 20, 2011

Yummy! I used a super long baguette, and added aged pear balsamic vinegar to the olive oil before drizzling. Cut it into ity-bity pieces, & they were gone before half of my dinner party guests were even here! Big hit with my "new fellow" and his friends, so thanks ;-)

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Reviewer:

Lorene

Cooking Level: Beginning

Home Town: Birmingham, Alabama, USA

Living In: Tuscaloosa, Alabama, USA

Reviewed: Apr. 12, 2011

After seeing something like this on the food chanel I looked and found this recipe here. I bought green and black olives w/red pepper & artichokes pre-mixed in our deli. Skipped the ham and added a little vinegar to my oil for some acidity. The food chanel suggested to let the sandwich sit to allow the flavors to mingle a bit before eating.. I think they would be nice to serve in smaller pieces as appetizers since it's quite rich. :)

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Mar. 11, 2011

WOW - what a sandwich! We got Italian bread from one of our favorite bakeries and this was fabulous! I threw some kalamata olives into the mix and used high quality meats and cheeses for this. It was very good and very filling!

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