Muffuletta Sandwich

Name: Muffuletta Sandwich
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 loaf Italian bread (8-10 inch round); 1/2 lb thinly sliced genoa salami; 1/3 lb thinly sliced provolone cheese; 1/4 lb thinly sliced deli smoked ham; 1 anchovy fillet, mashed (or equivalent amount anchovy paste); 1 clove garlic, crushed; 1/3 cup olive oil; 1/2 cup chopped pimento-stuffed green olives; 1/2 cup chopped ripe olives (black); 1/2 cup pickled vegetables (giardiniera); 2 tablespoons chopped parsley; 1/2 teaspoon dried oregano; 1/8 teaspoon crushed red pepper flakes

(9)

Recipe by PanNan

A delicious and hearty hot sandwich with olive salad - a favorite in New Orleans.

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

Sandwich
1

loaf Italian bread (8-10 inch round)
¹⁄₂

lb thinly sliced genoa salami
¹⁄₃

lb thinly sliced provolone cheese
¹⁄₄

lb thinly sliced deli smoked ham
Olive Salad(can use a jar of your favorite brand or make it yourself )
1

anchovy fillet, mashed (or equivalent amount anchovy paste)
1

clove garlic, crushed
¹⁄₃

cup olive oil
¹⁄₂

cup chopped pimento-stuffed green olives
¹⁄₂

cup chopped ripe olives (black)
¹⁄₂

cup pickled vegetables (giardiniera)
2

tablespoons chopped parsley
¹⁄₂

teaspoon dried oregano
¹⁄₈

teaspoon crushed red pepper flakes

DIRECTIONS

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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