The Muffuletta is, without a doubt, the king of sandwiches. Just read the ingredients and you will agree. This recipe is an adaptation from one by “Deep South Dish“
My love of the sandwich began when I was in college. I was on a “road trip” and was as hungry as I could be. We stopped at a small grocery store just outside of New Orleans. Behind the deli counter I watched the butcher “build” the most amazing mountain of meat and cheese I’d ever seen in my young life.
As with most sandwiches the bread is critical. It must be heavy enough to “carry” the contents without overwhelming them. If you substitute anything in this recipe remember the bread is most important followed by the olive salad, then the cheeses and lastly the meat. It is a beautiful marriage of ingredients nestled in a loaf of amazing bread. – jughandle
The Muffuletta is, without a doubt, the king of sandwiches. Just read the ingredients and you will agree. This recipe is an adaptation from one by “Deep South Dish“
My love of the sandwich began when I was in college. I was on a “road trip” and was as hungry as I could be. We stopped at a small grocery store just outside of New Orleans. Behind the deli counter I watched the butcher “build” the most amazing mountain of meat and cheese I’d ever seen in my young life.
As with most sandwiches the bread is critical. It must be heavy enough to “carry” the contents without overwhelming them. If you substitute anything in this recipe remember the bread is most important followed by the olive salad, then the cheeses and lastly the meat. It is a beautiful marriage of ingredients nestled in a loaf of amazing bread. – jughandle
Muffuletta
What You Will Need:
- 1 loaf Muffuletta bread - 10 to 12-inch round or similar.
- 1 cup olive salad - See the recipe below
- 1/2 cup peperoncini - salad peppers
- 1/2 cup giardiniera - pickled antipasto
- 8 slices Capicola ham - or a good deli ham
- 8 slices Mortadella - or a nice deli bologna
- 8 slices Swiss cheese
- 8 slices Provolone cheese
- 8 slices hard salami - Genoa is best
- 1 1/2 cup green olives - pitted
- 1/4 cup Kalamata olives - pitted
- 1/4 cup black olives - pitted
- 1/3 cup pimento
- 1 cup giardiniera
- 1/3 cup celery - rough chopped
- 1/4 cup carrots - rough chopped
- 1 cup peperoncini - rough chopped
- 1/2 cup pickled pearl onions - cut in half
- 1 tablespoon capers - small Spanish
- 4 cloves garlic - chopped
- 1/4 tablespoon thyme - dry
- 1/4 tablespoon Oregano - dry
- 2 tablespoons red wine vinegar
- 1 1/2 cups Extra Virgin Olive Oil - high quality
- Bread - this is the bread pulled from the loaf
- Kosher salt - to taste
- black pepper - fresh cracked
Method:
For the Sandwich:
- Preheat oven to 300 °F.
- Cut the bread in half lengthwise. Pull out the center of the bread to make room for the filling. Use the removed bread in the olive salad.
- Mound the olive salad on one half of the bread.
- Layer the meats on the other half, beginning with the ham, then the Swiss cheese, bologna, Provolone, then the salami.
- Carefully put the two halves together and push them down, compressing them.
- Wrap the sandwich completely in aluminum foil and bake for about 30 minutes on 300 °F or until heated through.
- Cut into eighths to serve up to 8 people. It is also great served cold.
For the Olive Salad:
- Just combine everything and let marinate in the fridge overnight.
- Amounts are approximates – use more or less if you would like.
