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Real N'awlins Muffaletta

Real N'awlins Muffaletta created by gailanng

A favorite in the Big Easy, this is better than any I've had at restaurants in New Orleans. Instead of the traditional Mortadella (which is just a fancy balogna) I use pepperoni. I use Boscoli Olive Salad, so it saves a ton of time on prepping. It is available in some international markets, and I believe you can order it online. The traditional Muffaletta is served on a round loaf, but any shape will do as long as it is tasty and has a nice crust. Surprisingly, this freezes very well; I have frozen individual serving sizes and eaten it 6 weeks later and it tasted just as good as when fresh!

Ready In:
15mins
Serves:
Units:

ingredients

  • 16 ounces olive salad (I use Boscoli's)
  • 1 lb loaf Italian bread
  • 4 ounces genoa salami, thinly sliced
  • 4 ounces cooked ham, thinly sliced
  • 4 ounces mozzarella cheese, sliced
  • 4 ounces provolone cheese, sliced
  • 4 ounces pepperoni, thinly sliced

directions

  • At least a day before serving- Cut bread in half horizontally; hollow out some of the excess bread to make room for the filling. Spread each piece of bread with equal amounts of the olive salad, including oil.
  • Top the bottom half (over the olive salad) with layers of the meats and cheeses in any order. I like to layer a meat, then a cheese.
  • Put the two halves together and wrap tightly. Refrigerate for several hours or preferably overnight; this allows the flavors to mingle and the olive salad to soak into the bread. I turn the loaf over several times while in fridge so the oil evenly soaks both top and bottom of sandwich.
  • To serve- cut into serving sizes; this sandwich is so fat you may need to put toothpicks in it to hold it together! It is extremely filling; a little bit goes a long way. Easily serves 8-10 hungry people.
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RECIPE MADE WITH LOVE BY

@Treewoman
Contributor
@Treewoman
Contributor
"A favorite in the Big Easy, this is better than any I've had at restaurants in New Orleans. Instead of the traditional Mortadella (which is just a fancy balogna) I use pepperoni. I use Boscoli Olive Salad, so it saves a ton of time on prepping. It is available in some international markets, and I believe you can order it online. The traditional Muffaletta is served on a round loaf, but any shape will do as long as it is tasty and has a nice crust. Surprisingly, this freezes very well; I have frozen individual serving sizes and eaten it 6 weeks later and it tasted just as good as when fresh!"
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  1. gailanng
    Ahhhhhh, the Naw Awlans way and said like a true dat. So goooood!
    Reply
  2. gailanng
    Real N'awlins Muffaletta Created by gailanng
    Reply
  3. Treewoman
    Real N'awlins Muffaletta Created by Treewoman
    Reply
  4. Treewoman
    A favorite in the Big Easy, this is better than any I've had at restaurants in New Orleans. Instead of the traditional Mortadella (which is just a fancy balogna) I use pepperoni. I use Boscoli Olive Salad, so it saves a ton of time on prepping. It is available in some international markets, and I believe you can order it online. The traditional Muffaletta is served on a round loaf, but any shape will do as long as it is tasty and has a nice crust. Surprisingly, this freezes very well; I have frozen individual serving sizes and eaten it 6 weeks later and it tasted just as good as when fresh!
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