Muffuletta

Muffuleta

It’s a big ole crusty loaf of bread the size of a plate, sliced in half, layered with ham, salami, cheese, more ham, more salami, green olives, black olives, peppers, pickled onion, and the kitchen sink. They cut it into quarters at the Central Grocery in New Orleans, where this mama-jama sandwich was created. You’re objective is see how many of the quarters you can eat in one sitting.
Course Main Course, Sandwich
Cuisine Cajun / Creole
Servings 8 servings
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes

Ingredients

  • 1 cup green olives pimento-stuffed, crushed
  • 1/2 kalamata olives drained, crushed
  • 2 cloves garlic minced
  • 1/4 cup cauliflower roughly chopped pickled cauliflower florets
  • 2 tbsp caper drained
  • 1 tbsp celery chopped
  • 1 tbsp carrot chopped
  • 1/2 cup pepperoncini drained
  • 1/4 cup green onion (scallion) marinated for cocktail
  • 1/2 tsp ground celery seed
  • 1 tsp ground oregano
  • 1 tsp ground basil
  • 3/4 tsp black pepper
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup canola oil
  • 2 loaves bread italian
  • 8 oz salami sliced genoa
  • 8 oz ham thinly sliced cooked ham
  • 8 oz mortadella
  • 8 oz mozzarella cheese sliced
  • 8 oz provolone cheese

Instructions

To Make Olive Salad:

  • In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.

To Make Sandwiches:

  • Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
  • Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Williams - Sonoma

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