These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you’re going to all the trouble of making the olive salad, consider doubling the recipe so you’ll have some extra waiting around for when you get another muffuletta craving — it keeps for at least a month!
The sandwich was very good. The olive spread is very similar to what you would find on Bourbon Street. I prepared the olive spread the night before to allow the flavors to blend. Made it for Superbowl Sunday and my friends loved it.
Note: Use round bread loaves for real muffuletta.
This is a great muffuletta. I used red onion instead of the pickled onions and omitted the vegetable oil. I used only olive oil. It turned out great! This is totally authentic. You’ll think you are in the Big Easy! Thanks Boo for a fantastic recipe!
I am a New Orlean’s Central Grocery Muffeletta fan. This recipe was great!! Almost as terrific as Central Grocery’s version. Maybe better, because I made it fresh!! My husband and I savored every bite. My daughter liked it on a Hawaiin Bread Roll, with a sweetness to it. My son is not an olive fan. That’s o.k., more for me to eat!! Will definitely make this again.
I made this for Superbowl, omitting the capers and mortadella. Delicious! My husband, who was hesitant about the recipe, just loved it. One hint, make sure your olives are well drained and dried off with paper towels if you don’t want the salad to taste too briny. This would be great to take on picnics or car trips as it can be made in advance, and keeps well in the fridge otr a cooler. Thanks, Boo!
Ingredients
1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
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Ingredients
1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese
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 (or other nonreactive container). 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’ 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.
From: allrecipes.com