Recipe by Julie B's Hive
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
Top Review by JackieOhNo!
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.
FOR OLIVE SALAD
- 236.59 ml pimento stuffed olive, crushed
- 118.29 ml drained kalamata olive, crushed
- 2 garlic cloves, minced
- 14.79 ml chopped carrot
- 118.29 ml pepperoncini pepper, drained
- 59.14 ml marinated cocktail onion
- 2.46 ml celery seed
- 4.92 ml dried oregano
- 4.92 ml dried basil
- 3.69 ml ground black pepper
- 59.14 ml red wine vinegar
- 59.14 ml roughly chopped pickled cauliflower floret
- 29.58 ml drained capers
- 14.79 ml chopped celery
- 118.29 ml olive oil
- 59.14 ml canola oil
- 2 (907.18 g) Italian bread
- 226.79 g thinly sliced genoa salami
- 226.79 g thinly sliced cooked ham
- 226.79 g sliced mortadella
- 226.79 g sliced mozzarella cheese
- 226.79 g sliced provolone cheese
Directions See How It's Made
- 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.