Reviewed: Jun. 20, 2011

Rating this probably isn't fair since I had to change so much. 1. I bought jarred olive salad. I'm sure homemade would be better but time was short and the ingredients would have been very expensive. (I will try it for a special occassion sometime.) 2. I used swiss and provolone. 3. I don't know what mortadella is. I used salami, turkey and pepperoni. The point with the meet seems to be to add to the bold taste of the sandwich. Ham would be better than turkey I'm sure, but since I only had turkey it was fine. 4. Bread is very important. It must be soft bread. Mine was a little crusty and we agreed soft would be better. He made the comment not knowing I didn't have the right bread. 5. I wasn't sure my teenagers would like the olive taste. Wrong. They loved it.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Hickory, North Carolina, USA

Living In: Augusta, Georgia, USA

Reviewed: Jun. 6, 2011

Fantastic!!

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Reviewer:

LisaK

Cooking Level: Expert

Reviewed: Jun. 4, 2011

This is one fantastic sandwich!!! Make sure you follow the directions to refrigerate the olive relish overnight. You could eat it with a spoon!

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Reviewer:

lynnie b

Reviewed: May 17, 2011

Excellent recipe. I made this for a party, and it was a success. The olive spread is delicious. Taste even better the next day. Thank for sharing this recipe.

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Reviewer:

seawitch

Reviewed: Apr. 29, 2011

This was fun to make. I made it vegetarian for a friend's party. I used fresh mozzarella in place of meat and it got great reviews. Thanks!

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Reviewer:

MYFANWYS

Reviewed: Mar. 16, 2011

I made this for a family birthday/Mardi Gras celebration and what a hit!!!! Followed the recipe exactly as posted and everyone raved over it..!!! I'm sure to be making this again and again...and not just at Mardi Gras but all year long!! Thanks for sharing, Jenn!!!!

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Reviewer:

Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

Reviewed: Mar. 14, 2011

I made a few changes: skipped the capers, used Mezzetta Italian mix with cauliflower, celery and carrot, used hot pickled chili peppers in place of the pepperoncinis, skipped canola oil (used a little extra EVOO) and skipped the mortadella. Made a great muffaletta, according to my guests (I don't eat meat so didn't try this one).

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Reviewer:

Rona Bradley

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: Arvada, Colorado, USA

Reviewed: Mar. 6, 2011

Excellent! Had a Mardi Gras Party and served these... nothing left! Everyone loved them and said Schlotsky's had nothing on us! Ha! They were wonderful... will make again and again! Thanks for the recipe :)

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Reviewer:

nica36

Cooking Level: Expert

Reviewed: Feb. 26, 2011

I give this 5 stars because it is really 2 recipes in one: a great olive salad (really, fantastic) and a sandwich that is easily customized. The olive salad is very forgiving if you have to substitute or omit, but the original is really the best!! I made 6x the olive salad for a party...FYI it made about a gallon if you omit the cauliflower. We made 85 sandwiches using 8" soft French subs and, wrapped in foil, they toasted up perfectly the next day! Chlled, the sandwiches did take about 20-30 minutes to bake - depending on your oven. They cut well into smaller "mini muffalettas" and made a great cocktail sandwich.

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