muffaletta sandwich

Name: Muffaletta Sandwich
Prep time: 10 min
Yield: 4
Ingredients: 1 large muffuletta bread - 10 inch round loaf - long italian loaf can be substituted, but it won't be authentic.; 2 ounce(s) salami, thinly sliced (genoa preferred); 2 ounce(s) italian ham, thinly sliced (cappicola preferred); 2 ounce(s) provolone cheese, thinly sliced; 1 cup(s) olive salad; 3 tablespoon(s) extra-virgin olive oil or juice from olive salad; ## OTHER MEAT & CHEESE CHOICES; - mortadella, prosciutto, speck,bresaola & swiss cheese; ## OLIVE SALAD; 2/3 cup(s) pitted and coarsely chopped green olives; 2/3 cup(s) pitted and coarsely chopped kalamata olives; 1/2 cup(s) chopped pimiento; 3 clove(s) garlic, minced; 1 medium anchovy fillet, mashed; 1 tablespoon(s) capers, drained and rinsed; 1/2 cup(s) finely-chopped fresh parsley leaves; 1 teaspoon(s) finely-chopped fresh oregano leaves; 1/2 teaspoon(s) freshly-ground black pepper; 1/2 cup(s) extra-virgin olive oil

(1 RATING)

103 Pinches 12 Photos

Skip Davis

Morton, MS

Updated on Sep 6, 2011

A Louisiana classic. Meat,Olive salad, cheese, fresh garlic and an enormous (10 inch) round loaf of bread. You make it, press it down and wrap tightly and wait a short while before eating it to insure BEST flavor !! A true Muffuletta Sandwich must always be served at room temperature, never toasted; it is considered blasphemy to heat the sandwich. Close your eyes,take a bite and go to Mardi Gras in New Orleans.

Rate

prep time 10 Min

cook time

method ---

yield 4 - cut in quarters

Ingredients

1 large muffuletta bread - 10 inch round loaf - long italian loaf can be substituted, but it won't be authentic.
2 ounces salami, thinly sliced (genoa preferred)
2 ounces italian ham, thinly sliced (cappicola preferred)
2 ounces provolone cheese, thinly sliced
1 cup olive salad
3 tablespoons extra-virgin olive oil or juice from olive salad
OTHER MEAT & CHEESE CHOICES
- mortadella, prosciutto, speck,bresaola & swiss cheese
OLIVE SALAD
2/3 cup pitted and coarsely chopped green olives
2/3 cup pitted and coarsely chopped kalamata olives
1/2 cup chopped pimiento
3 cloves garlic, minced
1 medium anchovy fillet, mashed
1 tablespoon capers, drained and rinsed
1/2 cup finely-chopped fresh parsley leaves
1 teaspoon finely-chopped fresh oregano leaves
1/2 teaspoon freshly-ground black pepper
1/2 cup extra-virgin olive oil

How To Make muffaletta sandwich

Step 1

Make olive salad

Step 2

Cut bread in half crosswise and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade.
Step 3

Layer salami, Italian ham and Provolone cheese on the bottom piece.
Step 4

Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down fairly hard.
Step 5

Slice in quarters and serve. Always serve the Muffuletta Sandwich at room temperature, never toasted. NOTE: Italian bread is done the same way, but cut in small individual sandwiches.
Step 6

Makes: 1 to 4 servings, depending on the appetite. Cut in quarters !
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