Recipe by PanNan
A delicious and hearty hot sandwich with olive salad - a favorite in New Orleans.
Top Review by Muffin Goddess
I wasn't sure what to expect, since I've never eaten a muffuletta before, but this was really good! I made the olive salad (plus the anchovy, of course -- love 'em!), and I used big sandwich rolls instead of a whole loaf. Loved all the flavors in this! Thanks for posting! Made for The Hot Pink Panthers for ZWT9
- 1 loaf Italian bread (8-10 inch round)
- 226.79 g thinly sliced genoa salami
- 149.68 g thinly sliced provolone cheese
- 113.39 g thinly sliced deli smoked ham
Olive Salad(can use a jar of your favorite brand or make it yourself )
- 1 anchovy fillet, mashed (or equivalent amount anchovy paste)
- 1 clove garlic, crushed
- 78.07 ml olive oil
- 118.29 ml chopped pimento-stuffed green olives
- 118.29 ml chopped ripe olives (black)
- 118.29 ml pickled vegetables (giardiniera)
- 29.58 ml chopped parsley
- 2.46 ml dried oregano
- 0.59 ml crushed red pepper flakes
Directions See How It's Made
- If using home made olive salad, make it by mixing all ingredients together.
- Cover and refrigerate at least 8 hours before assembling sandwich.
- Cut bread in half horizontally.
- Remove about 1/2 inch of soft white bread from top layer of each half to make room for the filling, starting about 1/2 from sides.
- Drain olive salad, reserving liquid.
- Brush some of the liquid over cut sides of bread and toast under broiler until just lightly browned.
- Brush a little more liquid on toasted sides and layer salami, 1/2 of the olive salad, the cheese, ham and remaining olive salad on bottom half of bread.
- Cover with top half of bread and secure with a couple of tooth picks.
- Place back in oven for a few minutes to heat all ingredients.
- The cheese should just be warm and starting to get soft, but not runny.
- Cut into 4 quarters and serve with plenty of napkins.