muffuletta sandwich
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.
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yield
6 -8
prep time
1 Hr 45 Min
method
No-Cook or Other
Ingredients For muffuletta sandwich
- OLIVE SALAD
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1 cgiardiniera, jarred, drained
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1/2 cgreen olives, pimento stuffed
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1/4 ckalamata olives, pitted
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1 Tbspcapers, rinsed
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1/2 Tbspred wine vinegar
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1/2 tspgarlic, minced
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1/2 tspparsley, dried
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1/4 tsporegano, dried
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1/8 tspred pepper flakes
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1/8 tspthyme, dried
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1/4 cextra virgin olive oil
- SANDWICH
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1 lbitalian bread, seeded
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olive salad
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1/4 lbmozzarella cheese, sliced
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1/4 lbprovolone cheese sliced
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1/4 lbgenoa salami, sliced
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1/4 lbmortadella, sliced
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1/4 lbhot capocolla, prosciutto or ham, sliced
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peperoncinis, for serving
How To Make muffuletta sandwich
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1Olive 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.
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2Sandwich. 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.
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3Sandwich can be refrigerated for up to 24 hours. Bring to room temperature and slice before serving. Serve with peperoncinis. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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