The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 26, 2009
I really loved this as did my family we hosted a few unadventurous guests who said it was okay. I have never had a Muffuletta before so I have nothing to compare this to all I can say is it was super tasty! Only thing I changed was using celery salt instead of celery seed because I didnt have it on hand and used red wine vinegar infused with garlic. Oh, and put it on sun dried tomato bread, yummy!!!
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 9, 2009
I haven't made the sandwiches yet, we will have them for dinner. But I'm rating the olive salad. I absolutely love it! I snuck a taste after mixing the ingredients and this olive salad is as close to Central Grocery's as you can get. I used a couple of jars of mixed pitted olives (kalamata, green and prune,) I grated the carrot and diced the pepperocini's, I wasn't sure what I was supose to do with the coctail onions by the recipe, so I put them in whole just to marinate the flavors, I won't put them on the sadwiches though. I also left out the canola and added a little more olive oil. Also, since the olives I used weren't stuffed with pimento's I added some separately to the mix. I used celery salt instead of celery seed since I didn't have any on hand. It makes a lot, so I'll be giving my sister a jar to take home. I never buy the jarred varieties of olive salad, because they just don't compare to what I expect. My sister and I were just talking about how much we missed the olive salad from the Central Grocery; this is a winner!
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Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Mar. 11, 2009
We were muffuletta virgins, th mister and I. This is an amazing sandwich. The only changes I made were for personal preference and practicality. I cut out the cocktail onions because neither of us are fond of them, cut back on the pperoncini a little because we didn't have quite as many as asked for, upped the pickled cauli because we ARE very fond of it, and served it on Olive & Onion Bread from this site because it was the right size and shape and we had some in the freezer. Excellent!! Thanks!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 23, 2009
The real trick is getting good bread. Foccaccia bread works really well for soaking up the oil from the olive salad. I doubled the olive oil in the salad, added some roasted red pepper and halfed the amount of meat/cheese, it was excellent! One recommendation would be to used toothpicks to keep the sliced sandwich pieces together.
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Cooking Level: Intermediate

Home Town: Wakefield, Massachusetts, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 3, 2009
WOW!!! Almost took me back to central grocery. Very good, I just know there a little something different that I need to do, just not sure what
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Cooking Level: Expert

Living In: Chino Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 27, 2008
Simply outstanding. Great for a college football tailgate party!
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 28, 2008
I can't give it 5 stars. I really wanted 3 1/2, but it doesn't give that as an option. I used all the ingredients except the pickled cauliflower. I couldn't find it. I used a round sourdough bread and even though I dug out as much bread as I could, it still didn't work. The olive salad was great, but I too thought there was too much meat in it it. I think w/ some tweaking for our tastes, I might try it again sometime down the road.
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Cooking Level: Intermediate

Living In: Greer, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 27, 2008
Very good. I would say this has 10 large servings or 20 small servings. It cost me about $40 to buy the ingredients. Worth the cost considering how much is makes. Very good sandwich. Nice change from the normal tailgating foods.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 20, 2008
YUMMY!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 16, 2008
This is delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 21, 2008
So yummy! Tastes really close to Central Grocer's. I ended up following the recipe exactly and wouldn't change a thing about it - although I doubled it. One recipe isn't enough for two sandwiches. This is one helluva expensive sandwich to make it but well worth it! Thanks, Boo, for an excellent recipe! I had to add that I tried making this again with the homemade bread recipe that someone here posted and it is DIVINE! I will forgo the bakery bread from now on!
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Cooking Level: Expert

Living In: Diamond Bar, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 17, 2008
Awesome, easy, huge Party food! I followed the directions to a T - except for the celery seed. I brought this to super bowl and most made fun of the name 8 - ) Once they tasted it everyone asked what resteraunt it was from. I made the olive relish a day before, put the sandwiches together around 10am, wrapped them in plastic wrap for around 4 to 5 hours before serving. Left overs were great the next day! These were a little pricey to make if you use good meat and cheese but well worth it considering how many people they will feed plus the quality!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 6, 2008
Wow! I made this for our Superbowl Party and everyone raved. I made lots of changes to the olive salad; used an olive spread,omitted the pepperoncini, onions and canola oil. I did make the olive salad the night before. I assembled the sandwich in the morning, using black forest ham, Genoa salami, and capicola, mozzarella and provolone. I did mirror layers on each half of the bread. Then I put the halves together and wrapped it in plastic wrap. I refrigerated it with a weight on top to really compress the slices of meat and cheese. When it was cut, each piece had beautiful layers of meat and cheese and olive salad. It was delicious. The next time I make it I will add a center layer of roasted red pepper. Thank you for a great sandwich!
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Cooking Level: Expert

Home Town: Bryan, Ohio, USA
Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 5, 2008
I can't say enough about this recipe. Most of my co-workers have gourmet palates and they really love this sandwhich. I use the french "miche" bread from Panera when making this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 27, 2007
Very delicious--I didn't add capers or cockatail onions to the olive salad and it was still delicious....very portable too for potlucks or tailgates...just don't forget toothpicks!
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Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA
Living In: Grand Ledge, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 28, 2007
This is a good recipe but instead of buying day old bread from the store, it is really easy to make your own especially with a bread machine. There is a web page www.nolacuisine.com that has a wonderful recipe for the bread and it takes very little time. I make it for just the bread and not necessarily the sandwich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 18, 2007
My mom made these for a tail gate party and they were AMAZING! There is absolutely no need to change this recipe. Even my very picky husband loved it.
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Cooking Level: Intermediate

Home Town: College Station, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 30, 2007
I'm not much of a recipe follower when it comes to cooking (I like to improvise a lot), but this one looked too perfect to change. I followed the recipe exactly a few weeks ago and my dad is STILL raving about it! Next time I might leave out the capers as I don't remember them being in the muffulettas we used to get in the French Quarter, but otherwise perfection! This is the real deal. The hardest part is wrapping them up and letting them sit overnight, but the wait is worth it -- they're SO much better the second day. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Slidell, Louisiana, USA
Living In: Colleyville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 10, 2007
This was I big hit at the family picnic. I used only olive oil, and substitute 1/2 a fresh onion for the cocktail onions. I also left out the cauliflower, celery and carrot. Will defiantly make aging.
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 10, 2007
Not for the faint of heart! I didn't have the cauliflower, and only had hard salami, ham and provolone, but the olive salad flavors were spectacular! We couldn't believe we ate the whole thing -- I think my husband is afraid I'll make these again.
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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA
Living In: Deland, Florida, USA

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