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Oh Holy Wow! This was amazing!! I used to live in New Orleans and loved muffulettas, but this is even better than the original! I made a half recipe and was a little worried about the dough not being adequate, but it baked up perfectly. In fact, I just pushed the top down around the sides of the sammy and it sealed itself. I like this version because it is not as salty and the olive flavor doesn't overpower the other wonderful flavors. Also, as Alskann mentioned the colors are beautiful and it is quite impressive! I used green olives, wasn't sure if that was what you use, and I think they were perfect. I also sauteed the mushrooms with a little sherry because I think mushrooms and sherry are like salt and pepper :) Amazing, will definitely make again. Thanks 2Bleu!

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lolablitz October 25, 2010

While this is not your traditional muffuletta sandwich, this is outstanding! I love the flavors. It is very colorful and was not so difficult to put together. I only used one loaf of bread dough and reduced the ingredients by "almost" half, because it was just the two of us. It still made quite an impressive meal. I did substitute pitted kalamata olives since that is what I had on hand. Otherwise I followed the recipe exact. Delicious and filling. Thanks for a great variation on one of my all time favorites. This is another keeper!!!

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Alskann April 15, 2008
The Dagwood Muffuletta Torte