Made This Recipe? Add Your Photo
Prep 30 mins
Cook 0 mins
This is a type of sandwich that originated in New Orleans. This particular recipe was given on the Every Day Italian show on Food Network. I served it at a New Year's Eve gathering and everyone went nuts over it. Very yummy. I don't even like olives, but for this recipe they are indispensable. You will love them. Feel free to use all green or all kalamata olives, or black olives, as you prefer. This recipe is great because you can make it ahead, wrap it tightly in plastic wrap, and let it chill in the fridge for up to 24 hours before serving. A nice round sour dough loaf unsliced works well for this. You are essentially making a big bread bowl and filling it with sandwich fixings.
- 1⁄4 cup red wine vinegar
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 1⁄3 cup olive oil
- 10 large green olives, pitted and chopped
- 1⁄3 cup kalamata olive, pitted and chopped
- 1⁄4 cup roasted red pepper, chopped
- fresh ground black pepper, to tasted
- 1 lb loaf bread, round (about 7 inches in diameter and 3 inches high)
- 4 ounces ham, thinly sliced
- 4 ounces mortadella, thinly sliced
- 4 ounces salami, thinly sliced
- 4 ounces provolone cheese, thinly sliced
- 1⁄2 red onion, thinly sliced
- 1 1⁄2 ounces arugula leaves
- Whisk the first three ingredients (vinegar through oregano) in a bowl to blend. Gradually whisk in the oil. Stir in the olives and roasted peppers. Season the vinaigrette with salt and pepper to tasted. Set aside.
- Cut off the top 1-inch of the bread loaf. Set the top aside. Tear out the inside of the bread, making a hollow shell with walls about 1/2 inch thick. You can also hollow out the top a bit. Reserve removed bread for another use or discard.
- Spread some of the olive mixture over the bottom and sides of the inside of the bread shell and also over the cut side of the top piece of bread.
- Layer the meats and cheese in the bread bottom. Top with the onions and then the arugula. Spread the remaining olive mixture on top of the sandwich and carefully cover with the bread top.
- May be served immediately, but I think it benefits from being tightly wrapped in plastic wrap and chilled for several hours, up to 24 hours.
- To serve, cut into 8 wedges.
This recipe tastes just like I remember the sandwiches when I used to go to New Orleans on business back in the 80's. The Muffalettas during the work-thru lunches made the meetings fly by! The only thing that wasn't perfect was the olive salad; it seemed to have too much liquid and totally saturated the bread. Perhaps I was supposed to drain off the liquid? Otherwise, 5-star wonderful!
I have just recently tried muffalettas and I must say, they are delicious! I left out the meats to make this vegetarian. So good! Thank you!
This may not be healthy, tofu, twigs stuff, but I am telling you, who cares. This was deelicious. And I might add, a "real" crowd pleaser. YUM. Thanks for sharing a traditional sandwich. Lolly