muffuletta sandwich

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review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

moof-fuh-LEHT-tuh (Louisiana inspired name) The ultimate game day sandwich This sandwich must be made in advance and refrigerated so the flavors have time to meld. This makes a wonderful party sandwich since there's no fussing in the kitchen when your guests arrive.

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(1 rating)

yield 6 serving(s)

prep time 2 Hr

method Refrigerate/Freeze

Ingredients For muffuletta sandwich

1 c

chopped green olives stuffed with pimientos
1 c

pitted and chopped black olives or calamatas
1/2 c

roasted sweet red peppers, chopped
3 lg

garlic cloves, crushed
3 Tbsp

chopped fresh parsley
2 Tbsp

white wine vinegar
1

loaf large round crusty bread or 6 individual crusty sub buns
1/3 c

olive oil
1/3 lb

sliced mortadella (italian bologna)
1/3 lb

sliced salami
1/3 lb

sliced prosciutto
1/2 lb

sliced mild cheese
1/2 lb

sliced provolone cheese

How To Make muffuletta sandwich

1
Prepare the olive salad by combining the olives and roasted pepper, garlic, parsley and vinegar. Take one round loaf (one big round for a traditional Muffaletta or individual sub buns for smaller sandwiches) and cut the loaf (or loaves) in half. Scoop out a little bread from the inside to make room for filling. Drizzle olive oil on each side of the open bread -- use plenty.

2
On the bottom half, layer mortadella, olive salad, salami, prosciutto, mild cheese and provolone. Top with the other half of bread. Tightly wrap entire sandwich in plastic wrap and refrigerate for at least 2 hours. To serve, slice into wedges.
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