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muffuletta sandwich

Recipe by
Carol Kalinowski
The Villages, FL

Brings me back to New Orleans. Both olive salad ingredients and meat/cheese can easily be adapted to taste. To make even easier, try a jar of prepared Italian olive salad. Traditionally made with a round, seeded, Italian bread. Pressing sandwich is optional.

yield 6 -8
prep time 1 Hr 45 Min
method No-Cook or Other

Ingredients For muffuletta sandwich

  • 1 c
    giardiniera, jarred, drained
  • 1/2 c
    green olives, pimento stuffed
  • 1/4 c
    kalamata olives, pitted
  • 1 Tbsp
    capers, rinsed
  • 1/2 Tbsp
    red wine vinegar
  • 1/2 tsp
    garlic, minced
  • 1/2 tsp
    parsley, dried
  • 1/4 tsp
    oregano, dried
  • 1/8 tsp
    red pepper flakes
  • 1/8 tsp
    thyme, dried
  • 1/4 c
    extra virgin olive oil
  • 1 lb
    italian bread, seeded
  • olive salad
  • 1/4 lb
    mozzarella cheese, sliced
  • 1/4 lb
    provolone cheese sliced
  • 1/4 lb
    genoa salami, sliced
  • 1/4 lb
    mortadella, sliced
  • 1/4 lb
    hot capocolla, prosciutto or ham, sliced
  • peperoncinis, for serving

How To Make muffuletta sandwich

  • 1
    Olive Salad. In a food processor pulse giardiniera, green and kalamata olives, capers, vinegar, garlic, parsley, oregano, red pepper flakes and thyme until coarsely chopped. Stir in olive oil. Let sit covered at room temperature for at least 30 minutes.
  • 2
    Sandwich. Slice bread in half. Spread olive salad on both sides. Place mozzarella on bottom half, provolone on top half. Layer Genoa, mortadella and hot capocolla (prosciutto or ham) in order on bottom half. Cap with top. Tightly wrap in plastic. Weigh down with a heavy item like cast iron pan,bag of flour, etc. for a hour, turning halfway through.
  • After pressing.
    Sandwich can be refrigerated for up to 24 hours. Bring to room temperature and slice before serving. Serve with peperoncinis.

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