1/2 Photos of Muffuletta
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.
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Units: US | Metric
- 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
- 1Drain the giardiniera and olives. Chop coarsely in a food processor.
- 2Remove 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.
- 3Spread 1 tbsp olive salad on each side of the rolls.
- 4Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
- 5Top 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.
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Nutritional Facts for Muffuletta
Serving Size: 1 (289 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 847.4
- Calories from Fat 425
- Total Fat 47.3 g
- Saturated Fat 19.3 g
- Cholesterol 192.6 mg
- Sodium 3524.7 mg
- Total Carbohydrate 35.3 g
- Dietary Fiber 2.2 g
- Sugars 1.5 g
- Protein 68.1 g
The following items or measurements are not included: