New Orleans Muffaletta
The deli meats and cheeses that go into this jumbo sandwich sometimes vary, but it's generally made in a round loaf, dressed with an olive relish, and cut into wedges to serve.
Prep Time:
10 mins
Total Time:
2 hrs 10 mins
Servings:
Makes 8 sandwiches.
Ingredients
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1 jar (4-3/4 ounces) pimiento-stuffed olives, drained and chopped
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1 large tomato, seeded and chopped
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1 rib celery, diced
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2 cloves garlic, finely chopped
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1/3 cup olive oil
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1 tablespoon red-wine vinegar
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1/2 teaspoon Italian seasoning
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1 medium-size round Italian bread (about 9 inches in diameter, 1-1/4 pounds), cut horizontally in half
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1/4 pound each sliced Genoa salami, sliced provolone cheese, sliced spicy Italian ham, and sliced mozzarella
Directions
1.
Mix olives, tomato, celery and garlic in bowl. Whisk oil, vinegar, seasoning, salt and pepper in another bowl. Add to olive mixture. Refrigerate at least 1 hour.
2.
Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. Top with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. Weight with heavy pot. Let stand at room temperature 1 hour. Cut in 8 wedges. Makes 8 sandwiches.
Nutrition information
Calories 463, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 42 mg, Sodium 1455 mg, Carbohydrate 39 g, Fiber 3 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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Michigan Muffuletta
Ham, salami, and cheese are layered with a homemade relish to make these hearty main-dish sandwiches.
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