New Orleans Muffaletta
Recipe from Family Circle

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.



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Servings: 8
Prep Time: 10 mins
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Ingredients
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    1  4 3/4 ounce jar 
    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 
    sliced Genoa salami
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    1/4  pound 
    sliced provolone cheese
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    1/4  pound 
    sliced spicy Italian ham
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    1/4  pound 
    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
Per Serving: cal. (kcal) 463, Fat, total (g) 26, chol. (mg) 42, sat. fat (g) 8, carb. (g) 39, fiber (g) 3, pro. (g) 18, sodium (mg) 1455, Percent Daily Values are based on a 2,000 calorie diet
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