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MUFFALETTA SANDWICH RECIPE
PREP TIME: 30 MINUTES
RESTING TIME: 4 HOURS 30 MINUTES
TOTAL TIME: 15 MINUTES
SERVINGS: 6 PEOPLE
Created at the Central Grocery in New Orleans from the foods that Sicilian farmers ate for lunch, the Muffaletta is a big, easy sandwich full of bold flavors.
INGREDIENTS
FOR THE OLIVE SALAD
- 1 cup pitted black olives drained
- 1 cup pitted green olives drained
- 1 tablespoon capers rinsed and drained
- ⅓ cup roasted red bell pepper
- ¼ cup flat leaf parsley leaves
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
FOR THE SANDWICH
- 1 large round peasant-style loaf of bread
- ⅓ lb. thinly-sliced Genoa salami
- ⅓ lb. thinly-sliced mortadella
- ⅓ lb. thinly-sliced provolone cheese
INSTRUCTIONS
MAKE THE OLIVE SALAD
- In the bowl of a food processor, pulse the garlic cloves until finely minced. Add the parsley and roasted red pepper and pulse five more times.
- Add the olives, capers, vinegar, and olive oil. Pulse repeatedly until the olives are chopped but not minced. Transfer the olive salad to an air-tight container and let it sit 30 minutes for the flavors combine.
MAKE THE SANDWICH
- Slice the bread loaf in half horizontally. Using your fingers or a spoon, hollow out the soft parts of the bread without making holes in the crust.
- Spread the bottom half of the loaf with half of the olive salad. Add the mortadella, followed by a layer of salami, then a layer of cheese.
- Spread the remaining half of the olive salad on top of the meats and cheese, pouring on any juices that have accumulated in the bowl. Top with the other half of the bread and press down firmly.
- Wrap the entire sandwich in plastic wrap or butcher’s paper and refrigerate for at least 4 hours while flavors combine. (You can make this a day ahead — it’ll taste even better!)
- To serve: unwrap the sandwich and cut into 6 or 8 wedges, like you would a pie. Serve hot or cold.
This article and recipe adapted from this site
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