Muffuletta

Muffuletta?  It’s a New Orleans sandwich made with mozzarella, cappocolo, Genoa salami, mortadella, pepperoni and provolone piled on a round, 12′ or so, loaf of Italian bread.  But the real star of this sandwich is the Olive Salad.  Becky had her first taste of one while visiting ‘The Big Easy" and loved it so much that she now makes them at home. The Olive salad is really easy to make and keeps for at least a week, covered, in the fridge.  Here’s a photo of what’s left of the one she made Saturday along with the recipe. 
 
 
This photo shows about four servings unless you’re really hungry!
 
It’s best to let the salad sit in the fridge, covered, for a day or so to let the flavors marry. Also, after assembling the sandwich, wrap it in foil and let it sit in the fridge also for a few hours before slicing.  The Olive Oil allows the sandwich to keep for days.  The salad itself will keep for weeks.
 
Muffuletta Olive Salad:

1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, carrots, celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Pimientos (Roasted red peppers) Recipe follows
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)

Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:

Extra Virgin Olive Oil about 1 – 1 1/2 Cups

Put into a bowl or jar, cover and let the flavors marry for about two days.

Sandwich Ingredients:
 
1 10" round loaf Italian bread with Sesame seeds.  (You may want to remove some of the bread in the center of the loaf).
1 Recipe Olive Salad
1/4 lb Genoa Salami
1/4 lb Mortadella
1/4 lb Mozzarella
1/4 lb Provolone
1/4 lb Cappocolo
4 oz Pepperoni
Assembly:

Cut the bread in half length wise.
Brush both sides with the oil from your olive salad, go a little heavier on the bottom.
Layer half of the Salamii on the bottom half of bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of the Salami. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Slice it into wedges before serving.
 
You’ve just created pure heaven.  I hope you will try it. 

 

Note:  I’m sure you will find other uses for the Olive Salad after you’ve tasted it.

Have a Great week!

 
 
 
 
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5 Responses to Muffuletta

  1. Dana says:

    Oh yum. I’ll have to try this. I love olives or anything with vinegar.

  2. -Grumps- says:

    Looks to me that you missed one very important descriptive word for this tasty looking treat. Piled “HIGH” on 12 inch loaf. *grins … * Looks delicious Bob. Take good care.Ciao Fer Now. Peace …

  3. CAROL says:

    BOB.. lordie you are making me sooooo hungry here.. everything looks wonderful!!

  4. Stephanie says:

    Is there any left????????? I’M HUNGRY!!! Oh, Alaura said that she was watching a tape of the Lions play the Eagles and that the LIONS should have won!!! LOL BIG HUGS, Steph

  5. Sue says:

    The sandwich looks so good, but I don’t know if I could handle the moredelo—substitute turkey and I’d love it. The olive salad sounds like a winner, though. Happy eating!

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