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A delicious and hearty hot sandwich with olive salad - a favorite in New Orleans.
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loaf Italian bread (8-10 inch round)
lb thinly sliced genoa salami
lb thinly sliced
lb thinly sliced deli
Olive Salad(can use a jar of your favorite brand or make it yourself )
, mashed (or equivalent amount anchovy paste)
cup chopped pimento-stuffed green olives
cup pickled vegetables (giardiniera)
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.
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