New Orleans style Muffuletta

Lynnda Cloutier


Cut this sandwich into six or more pieces for guests who like to pace themselves with a bit at a time.Source: Unknown

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1/2 cup coarsely chopped pitted ripe olives
1/2 cup chopped pimiento stuffed green olives
1 tablespoon snipped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
one clove garlic, minced
one loaf french bread or ciabatta bread 16 ounces
six lettuce leaves
3 ounces thinly sliced salami, pepperoni, or summer sausage
3 ounces thinly sliced cooked ham or turkey
6 ounces thinly sliced provolone, swiss, or mozzarella cheese
one or two medium tomatoes, sliced
1/8 teaspoon coarsely ground black pepper


1for olive relish, in a small bowl mix ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours.
2In another small bowl mix oil and garlic. Cut bread in half horizontally.
3Brush the bottom half of the bread with oil mixture. Layer with lettuce, meats, cheese, and tomatoes; sprinkle with pepper. Stir olive relish; spoon on top of tomatoes. Top with remaining bread half. Makes six sandwiches.
4prepare as directed, except use 1/4 cup chopped pimiento stuffed green olives and/or pitted ripe olives instead of the 1/2 cup ripe olives and 1/2 cup green olives; add the parsley, lemon juice, and oregano. Drain one 16 ounces jar pickled mixed vegetables, reserving liquid. Chopped vegetables, removing any stems. In medium bowl combine olives, chopped vegetables, 2 tablespoons reserved liquid, the 1 tablespoon olive oil, and the minced garlic clove. Assemble as directed, spooning pickled vegetable mixture on top of the tomatoes.

About New Orleans style Muffuletta

Course/Dish: Turkey
Regional Style: Italian