Muffuletta Sandwich

Yield:
6 servings

moof-fuh-LEHT-tuh: Originated in 1906 at the Central Grocery in Louisiana. This sandwich must be made in advance and refrigerated so the flavors have time to meld. This makes a wonderful party sandwich since there's no fussing in the kitchen when your guests arrive.

Ingredients:

  1. 3 large garlic cloves, crushed
  2. 1 cup chopped green olives stuffed with pimientos
  3. 1 cup pitted and chopped black olives or Calamatas
  4. 1/2 cup roasted sweet red peppers, chopped
  5. 1/3 cup olive oil
  6. 3 Tablespoons chopped fresh parsley
  7. 2 Tablespoons white wine vinegar
  8. 1/3 pound sliced salami
  9. 1/2 pound sliced provolone cheese
  10. 1/2 pound sliced mild cheese
  11. 1/3 pound sliced mortadella (Italian bologna)
  12. 1/3 pound sliced prosciutto
  13. 1 loaf large round crusty bread OR 6 individual crusty sub buns
Directions:

Prepare the olive salad by combining the olives and roasted pepper, garlic, parsley and vinegar.

Take one round loaf (one big round for a traditional Muffaletta or individual sub buns for smaller sandwiches) and cut the loaf (or loaves) in half. Scoop out a little bread from the inside to make room for filling.

Drizzle olive oil on each side of the open bread -- use plenty.

On the bottom half, layer mortadella, olive salad, salami, prosciutto, mild cheese and provolone. Top with the other half of bread.

Tightly wrap entire sandwich in plastic wrap and refrigerate for at least 2 hours.

To serve, slice into wedges.

Photo and food styling by Webstop


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