A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.
- 4 ounces giardiniera, mixed marinated vegetables
- 3 ounces greek kalamata olives, pitted
- 3 ounces Sicilian olives, pitted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 4 seeded rolls, sliced
- 1⁄2 lb smoked ham, thinly sliced
- 1⁄2 lb pastrami, thinly sliced
- 8 slices genoa salami
- 8 slices provolone cheese
- 1 cup olive salad
- Drain the giardiniera and olives. Chop coarsely in a food processor.
- Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
- Spread 1 tbsp olive salad on each side of the rolls.
- Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
- Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.