So OK, I buy mine in a jar and have never really made it from scratch but here's the recipe if you're ever adventurous. Found this in Gourmet Recipe Book. Needs to chill overnight. Posted for ZWT3
FOR OLIVE SALAD
- 1 cup pimento stuffed olive, crushed
- 1⁄2 cup drained kalamata olive, crushed
- 2 garlic cloves, minced
- 1 tablespoon chopped carrot
- 1⁄2 cup pepperoncini pepper, drained
- 1⁄4 cup marinated cocktail onion
- 1⁄2 teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3⁄4 teaspoon ground black pepper
- 1⁄4 cup red wine vinegar
- 1⁄4 cup roughly chopped pickled cauliflower floret
- 2 tablespoons drained capers
- 1 tablespoon chopped celery
- 1⁄2 cup olive oil
- 1⁄4 cup canola oil
- 2 (1 lb) Italian bread
- 8 ounces thinly sliced genoa salami
- 8 ounces thinly sliced cooked ham
- 8 ounces sliced mortadella
- 8 ounces sliced mozzarella cheese
- 8 ounces sliced provolone cheese
- To make olive salad:
- In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar. If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To make sandwiches:.
- Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer "bottom half" of each loaf with 1/2 of the salami, ham, mortadella, Mozzarella and Provolone. Replace top half of bread on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Delicious and just the right combination of ingredients for an authentic muffuletta. You seriously must hollow out the bread, though. This is a gigantic sandwich! Made for ZWT5 by a Groovy GastroGnome.
Try slicing the Italian bread, drizzle with a little olive oil and layer in this order: Provolone, cold cuts (in any order), olive salad and another slice of Provolone. Top with another slice of bread drizzled with olive oil. Place sandwich in pannini maker and toast until crispy. The filling gets warm, bread is crisp. My family loves these and we do them ll the time.
This was wonderful!It rememinded us of N'Awlins that was visited 3 years ago. We went to the Cental Grocers a couple of times to sample their specialty.I was so happy to find your recipe and enjoy it again.I made my own olive salad Olive Salad Clone; similar to yours and my own Bread.I remember adding a review when I posted the picture,but for some unknown reason it didn't appeare.Your recipe is in my Recipe Book Best of Zaar.Thanks so much for posting. Rita