Muffuletta Sandwich
Nothing says New Orleans more than a Muffuletta Sandwich- Italian cold cuts, cheese, and a flavor packed olive salad on a round loaf.
Yield: 8 people
Calories: 319kcal
Materials
For the Olive Salad
- ¾ cup pitted green olives
- ¾ cup pitted kalamata olives
- ¾ cup giardiniera
- ¼ cup capers
- 1 small shallot
- small handful of fresh parsley
- 4 garlic cloves
- ¼ cup olive oil
- 2 tbsp red wine vinegar
For the Sandwich
- 1 10 inch round thin Sicilian loaf* cut in half lengthwise
- ¼ lb mortadella
- ¼ lb soppressata
- ¼ lb capicola
- ¼ lb provolone cheese
Instructions
For the Olive Salad
- Place all the olive salad ingredients, except the oil and vinegar, in a food processor. Pulse until chopped up, combined, and there are no big pieces. Transfer to a container and mix in the oil and vinegar. Cover and refrigerate until ready to use. For best results, let it refrigerate overnight.
For the Sandwich
- Spread half of the olive salad in the inside of one side of the roll (be sure to include the juices). Layer the meats and then provolone on top. Top with the remaining olive salad and juices.
- Close the sandwich and press down firmly. Wrap in aluminum foil. Refrigerate overnight and place a heavy object on top for the best results. (You want the oil and juices to soak into the bread).
- When ready to eat, preheat oven to 350 ℉. Remove sandwich from the fridge and warm in oven (still wrapped) for 30 minutes.
- Remove from the oven and cut into triangle slices.
Video
Notes
*loaf for muffuletta is difficult to find outside of New Orleans. If you can't find it, focaccia is a good substitute.
Nutrition
Calories: 319kcal | Carbohydrates: 17g | Protein: 15g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 42mg | Sodium: 1580mg | Potassium: 106mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 1mg