Prep 24 hrs
Cook 0 mins
This is a sandwich made popular in Louisiana by Italian immigrants. I can't help but think this was a way to use up leftovers from Sunday luncheon or perhaps a funeral or something like that.
- 1 cup marinated artichoke hearts, sliced
- 1⁄2 cup carrot, shredded
- 1⁄2 cup celery rib, shredded
- 1⁄2 cup green olives, pitted and chopped
- 1⁄2 cup roasted red pepper, chopped
- 1⁄2 cup mild banana pepper, chopped
- 1⁄2 cup kalamata olive, pitted and chopped
- 1⁄2 cup marinated mushrooms, chopped
- 1⁄2 cup cocktail onion, chopped
- 1⁄4 cup tiny capers, drained
- 2 tablespoons red wine vinegar
- 3 anchovy fillets, chopped
- 2 teaspoons dried oregano
- 1⁄4 teaspoon banana pepper brine
For the Muffaletta
- 1 loaf muffaletta bread (8-inch round)
- 2 ounces provolone cheese, sliced
- 2 ounces deli ham, sliced
- 2 ounces capicola, sliced (hot and or or mild)
- 2 ounces mortadella, sliced
- 2 ounces mozzarella cheese, sliced
- 2 ounces genoa salami, sliced
- 2 ounces pepperoni, sliced
- Combine the olive salad ingredients and refrigerate 24 hours in advance to allow the flavors to meld and mellow.
- To make the sandwich, cut the bread in half, layer on half the meats and cheeses; spoon half the olive salad on top.
- Layer the remainder of the meats and cheeses and top with the remainder of the olive salad.
- Slice into wedges and serve.