Prep 30 mins
Cook 15 mins
A delicious and hearty hot sandwich with olive salad - a favorite in New Orleans.
- 1 loaf Italian bread (8-10 inch round)
- 1⁄2 lb thinly sliced genoa salami
- 1⁄3 lb thinly sliced provolone cheese
- 1⁄4 lb 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
- 1⁄3 cup olive oil
- 1⁄2 cup chopped pimento-stuffed green olives
- 1⁄2 cup chopped ripe olives (black)
- 1⁄2 cup pickled vegetables (giardiniera)
- 2 tablespoons chopped parsley
- 1⁄2 teaspoon dried oregano
- 1⁄8 teaspoon crushed red pepper flakes
- 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.
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
I enjoyed this sandwich, before it went out of business, at a place called Dominic's in Shreveport, La. It was my favorite sandwich ever!! I would eat there every time I visited the area and was heartbroken when I learned it went out of business. This recipe is so close to the taste that I loved about the restaraunt muffuletta. I didn't add anchovies, only because I forgot to buy them. Next time I will add them. I made extra olive salad to have on hand. Thank you PanNan for posting this delicious recipe!!
We used ham and hard salami for the meats and made the olive salad following the recipe except we left out that darn fishy thing (personal preference). What an awesome sandwich we had! I used whole wheat sub rolls of course!