Real N'awlins Muffaletta

Recipe by Treewoman
READY IN: 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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.