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Real N'awlins Muffuletta

SUBMITTED BY: jenn PHOTO BY: LOGANBENN

"These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta."

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PREP TIME	40 Min
READY IN	1 Day 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

DIRECTIONS

To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

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REVIEWS

Reviewed on Jul. 13, 2003 by TAMBO0929

This is a great muffuletta. I used red onion instead of the pickled onions and omitted the... MORE

Reviewed on Jul. 13, 2003 by BECBEC

I made this for Superbowl, omitting the capers and mortadella. Delicious! My husband, who was... MORE

Reviewed on Jul. 13, 2003 by TRACEYS

I have to say that I don't like olives at all but I wanted to try a real Muffuletta. I also... MORE

Reviewed on Jul. 13, 2003 by NANONLINE2

This was truly impressive in taste and presentation! Most people raved about it though the... MORE

Reviewed on Jul. 13, 2003 by Eila

I am a New Orlean's Central Grocery Muffeletta fan. This recipe was great!! Almost as... MORE

Reviewed on Jul. 13, 2003 by STARNETSA

The sandwich was very good. The olive spread is very similar to what you would find on Bourbon... MORE

Reviewed on Jul. 13, 2003 by David

The olive salad sure took a long time to make but it was easy and the taste of this... MORE

Reviewed on Jul. 13, 2003 by ALPURV

The olive salad was a huge hit at a tailgate party. I am making it again as a gift for family... MORE

Reviewed on Jul. 13, 2003 by CLARISELL

delicious!!!!! MORE

Reviewed on Jul. 13, 2003 by ADDALIA

Great taste! Definately a new house favorite! MORE

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