Muffuletta Sandwich

Little Bee's Note:

These are fantastic and a New Orleans tradition! They are great for picnic or to take to the beach. They travel very well and the combined flavors are delicious! Cook time is chill time.

• Total Time: 24 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 24 hrs

Ingredients:

Servings: 6

• 3 garlic cloves , crushed
• 1 cup chopped green pimento stuffed olive
• 1 cup pitted and chopped black-ripeolives or 1 cup kalamata olive
• ½ cup roasted sweet red pepper , chopped
• 1 cup olive oil
• 3 tablespoons chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1⁄3; lb salami
• ½ lb provolone cheese
• ½ lb mild cheese (such as Mozzarella)
• 1⁄3; lb mortadella cheese
• 1⁄3; lb prosciutto

Directions:

1. Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches).
2. Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room.
3. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar.
4. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf-- use plenty.
5. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.
6. Top with the other half loaf.
7. Wrap tightly with plastic wrap and set a heavy skillet on top of loaf or individual loaves.
8. Chill for 1 hour.
9. This helps compress for easier slicing and absorption of flavors.
10. Slice into wedges (or eat the individual loaves).
11. *The roasted red peppers are Italian-style, available at many Italian delis or in the ethnic aisle in the grocery store.

Reviews

[Susie D]

I made the tapenade yesterday and then was able to throw this together quickly tonight after a busy day. After tearing out part of the inside of the bread I spread both sides with the olive tapenade then layered in salami, provolone, cooked deli ham, and mozzarella cheese. I then baked in a 350 degree oven until the cheese was gooey and hot. When it came out of the oven I layered in sliced tomatoes, thinly sliced onions, & romaine lettuce. This was so good! It really was a terrific sandwich hot, but it would be wonderful cold as well. I know what I am taking on my next picnic. Thank you for sharing your recipe! Reviewed for ZWT 3.

[Sharon123]

Yum yum! I made this sandwich, leaving out the meats. Loved it! For the olives I used some olive tapenade that I had made up using the green and kalamata olives. Great sandwich! Thank you Little Bee!

[Dienia B.]

i love these sandwiches so much i bake my own bread for them. this is great .dee