Recipe by ratherbeswimmin'
Signor Lupo Salvadore established Central Grocery in New Orleans, LA and is credited with the creation of the muffaletta. Then there is the counter-claim that Bartolomeo Perrone, owner of Progress Grocery, invented the muffaleta. Either way, the sandwich is incredible.
Top Review by Roxygirl in Colorado
I used this recipes as a base since I had ham, turkey, and provolone cheese only. I bought an olive salad blend at the deli counter and added the rest of ingred. The marinated onions were a nice addition. I served at a Teacher's luncheon and they went fast. Thanks NurseDi, for posting. Roxygirl
- 1 (10 -12 inch) round muffuletta bread
- 1⁄4 lb thinly sliced mozzarella cheese
- 1⁄4 lb thinly sliced provolone cheese
- 1⁄2 lb thinly sliced genoa salami or 1⁄2 lb hard salami
- 1⁄2 lb thinly sliced mortadella
- 1⁄2 lb thinly sliced capicola
- 1⁄2 lb thinly sliced baked ham
- olive oil
- 1 (10 ounce) jar pimento stuffed olives, drained and chopped
- 3 garlic cloves, minced
- 2 tablespoons drained marinated cocktail onions
- 2 large celery ribs, halved lenthwise and thinly sliced
- 1 tablespoon drained capers
- 1 1⁄2 teaspoons dried oregano
- 1⁄2 teaspoon ground black pepper
- 1 1⁄2 tablespoons red wine vinegar
- 3 tablespoons olive oil
Oregano Onions (optional)
- 2 medium onions, thinly sliced
- 1 teaspoon dried oregano
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup apple cider vinegar
Directions See How It's Made
- To make the olive salad: combine all the ingredients in a mixing bowl; stir well to combine; cover and refrigerate for at least 4 hours to allow flavors to blend.
- Bring to room temperature before using.
- To make the oregano onions: separate onion rings and place in a mixing bowl, add in remaining ingredients and mix well.
- Cover and let stand at room temperature for 1-2 hours.
- To make the sandwich: all ingredients should be brought to room temperature before assembling the sandwich.
- Preheat oven to 350°.
- Slice the loaf of muffaletta bread in half horizontally; place bread on a baking sheet and heat in the oven for 5 minutes or until lightly toasted.
- Remove bread from oven; evenly distribute slices of mozzarella cheese on the top half and evenly distribute slices of provolone cheese on the bottom half.
- Return the bread to the oven and bake 5-7 minutes or until the cheese is softened but not melted; remove from oven.
- On the bottom half, layer the meats, beginning with the Genoa, then the mortadella, the capicolla, and finally the ham.
- Press down lightly on the meats to creat a level surface and spoon on the olive salad.
- Add oregano onions and drizzle with olive oil, if desired.
- Cover with top half of bread; slice into quarters and serve immediately.