New Orleans Style Muffuletta Sandwich
Source of Recipe
List of Ingredients
1 recipe Muffuletta Olive Salad (below)
1 8-10 inch round loaf of French bread
4-6 oz. sliced smoked ham
4-6 oz. sliced Genoa salami
4-6 oz. Provolone cheese
2 ripe tomatoes, sliced
1/2 onion, thinly sliced
Cut the bread horizontally in half. Remove some of the soft center to allow room for the filling (use bread centers for another purpose). Spread half the olive salad on the bottom of the bread. Follow with a layer of cheese, followed by layers of meat and veggies. Finish off with another layer of cheese and the remaining olive salad. Wrap sandwich tightly in foil and refrigerate for at least 3 hours before serving (you can make this a day ahead of time and it will still be great). Let stand at room temperature for about 30 mijnutes before serving. Cut into 6 wedges to serve. Serves 6.
Muffuletta Olive Salad
You can find Giardiniera in Italian markets and in the pickle sections of most supermarkets.
1/2 C black brine cured olives, such as kalamatas
1/2 C green olives
1 C finely chopped celery, with leaves
1 C Giardiniera (Italian pickled vegetables)
1/3 C chopped fresh Italian parsley
3-4 clove garlic
1/4 C olive oil
1/2 - 1 teaspoon freshly ground black pepper
Pit olives (if necessary) and combine all ingredients in the bowl of a food processor. Process until mixed, but still somewhat chunky -- do not puree. For the best flavor, cover and refrigerate for a few hours before using.