Real N'awlins Muffuletta
So OK, I buy mine in a jar and have never really made it from scratch but here's the recipe if you're ever adventurous. Found this in Gourmet Recipe Book. Needs to chill overnight. Posted for ZWT3
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INGREDIENTS
NutritionFOR OLIVE SALAD
- 1cup pimento stuffed olive, crushed
- 1⁄2
- 2
- 1tablespoon chopped carrot
- 1⁄2cup pepperoncini pepper, drained
- 1⁄4cup marinated cocktail onion
- 1⁄2teaspoon celery seed
- 1teaspoon dried oregano
- 1teaspoon dried basil
- 3⁄4teaspoon ground black pepper
- 1⁄4cup red wine vinegar
- 1⁄4cup roughly chopped pickled cauliflower floret
- 2tablespoons drained capers
- 1tablespoon chopped celery
- 1⁄2cup olive oil
- 1⁄4cup canola oil
FOR SANDWICHES
- 2(1 lb) Italian bread
- 8ounces thinly sliced genoa salami
- 8ounces thinly sliced cooked ham
- 8ounces sliced mortadella
- 8ounces sliced mozzarella cheese
- 8ounces sliced provolone cheese
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DIRECTIONS
- To make olive salad:
- In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar. If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To make sandwiches:
- Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer "bottom half" of each loaf with 1/2 of the salami, ham, mortadella, Mozzarella and Provolone. Replace top half of bread on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
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