New Orleans-style Muffuletta

1
Marge Taggart

By
@Marge1162

MAKE AHEAD UP TO 24 HOURS. This Southern sandwich is layered with fresh ham, salami, and cheeses slices from the deli, then topped with an olive relish mixture for added taste. Another variation for a Sub sandwich. It is so good! Slightly modified.
Recipe Source: Better Homes and Gardens.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8 - 10
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

  • 1/2 c
    coarsely chopped pitted ripe olives
  • 1/2 c
    chopped pimiento-stuffed green olives
  • 1 Tbsp
    snipped fresh italian (flat-leaf) parsley
  • 2 tsp
    lemon juice, fresh
  • 1/2 tsp
    dried oregano, crushed
  • 2 Tbsp
    olive oil
  • 1 clove
    garlic, minced
  • 1
    16-ounce ciabatta bread or french bread (i used ciabatta bread)
  • 6
    lettuce leaves
  • 3 - 6 oz
    thinly sliced salami, pepperoni, or summer sausage
  • 1/4 lb
    (6 ounces) thinly sliced cooked ham or turkey
  • 6 oz
    thinly sliced provolone, swiss, or mozzarella cheese
  • 2 medium
    1 - 2 medium tomatoes, thinly sliced
  • 1/8 tsp
    coarse black pepper

How to Make New Orleans-style Muffuletta

Step-by-Step

  1. For the olive relish, in a small bowl combine ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill at least 4 hours or up to 24 hours. Toss a couple times.
  2. In a small bowl stir together oil and garlic; set aside. Cut bread in half horizontally. Using a spoon, hollow out the inside of the top half, leaving a 3/4-inch shell.
  3. Brush bottom half of bread with garlic oil. Layer with lettuce, meats, cheeses, and tomatoes. Sprinkle tomatoes with pepper. Stir olive relish; mound on top of tomatoes. Layer top half of bread. Cut into 6 - 8 portions. To serve later, tightly wrap each portion in plastic wrap.
  4. NOTE: I wrapped the prepared loaf in saran wrap plastic, then placed on baking sheet. Weight top of wrapped sandwich with heavy pot or cast iron skillet. Let stand at room temperature for about 45 minutes. Then cut into 8 slices/wedges. (Photo above shows cutting Sub sandwich into smaller slices for a large crowd.)
  5. TIP: To keep sandwich bread from getting soggy, layer tomatoes under cheeses so they don't touch the bread directly.

Printable Recipe Card

About New Orleans-style Muffuletta

Course/Dish: Sandwiches
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Quick & Easy




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