new orleans style muffuletta

Name: New Orleans style Muffuletta
Cuisine: Italian
Ingredients: - 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

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64 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Feb 5, 2013

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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Ingredients

- 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

How To Make new orleans style muffuletta

Step 1

for olive relish, in a small bowl mix ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours.

Step 2

In another small bowl mix oil and garlic. Cut bread in half horizontally.
Step 3

Brush 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.
Step 4

prepare 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.
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