Muffuletta

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The Muffuletta is an iconic sandwich from New Orleans that is piled high with layers of meat, cheese and a delicious olive salad! Served on either Italian bread or muffuletta bread, you’ll be obsessed after the first bite!

Prep Time20

Total Time20

Course: Main Course

Cuisine: American

Keyword: muffuletta sandwich, olive salad

Servings: sandwich

Author: Alyssa Rivers

Ingredients

Olive salad

½ cup pitted green olives
½ cup pitted black olives
¼ cup diced roasted red peppers
2 tablespoons capers
1 clove garlic minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 teaspoons parsley
2 teaspoons oregano
salt and pepper to taste

Sandwich

1 round Italian bread or muffuletta bread
Olive oil
4 ounces genoa salami
4 ounces calabrese salami
4 ounces capocollo
4 ounces sliced mozzarella
4 ounces sliced provolone

Instructions

Make the olive salad

Add ½ cup pitted green olives and ½ cup pitted black olives, ¼ cup diced roasted red peppers, 2 tablespoons capers, 1 clove garlic, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 2 teaspoons parsley, 2 teaspoons oregano, salt and pepper to a food processor and pulse until you have a coarse mince, you don’t want to over process the salad.

Assemble the sandwich

Slice the 1 round Italian bread or muffuletta bread in half and lightly brush each half with a little Olive oil. Spread the olive salad on the bottom side of the sliced loaf.
On top of the olive salad, layer some of the 4 ounces genoa salami, 4 ounces calabrese salami, 4 ounces capocollo, 4 ounces sliced mozzarella, and 4 ounces sliced provolone. Add salt and pepper to taste and top with the other side of the bread.
Cut the sandwich into quarters, and enjoy!

Notes

For the meats on this sandwich you can substitute with any of your favorite cured/deli meats, buying a charcuterie trio meat pack is an easy way to find a good selection of meats for this sandwich.

If you end up not wanting to use all the olive salad on the sandwich it also makes a great dip for crackers or bread.

You can use any kind of firm bread, something strong enough to hold the sandwich together, regular sliced bread might not be enough and traditionally this sandwich is made with muffuletta bread but that isn’t always easy to find.

Best enjoyed fresh, but leftovers can be kept in an airtight container in the fridge for up to 2 days.

Nutrition

QR code

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