Muffaletta
From hayleesgrandma 16 years agoIngredients
- Ingredients: shopping list
- For the olive salad: shopping list
- 1 gallon large pimento stuffed green olives, slightly crushed and well drained shopping list
- 1 quart jar pickled cauliflower, drained and sliced shopping list
- 2 small jars capers, drained shopping list
- 1 whole stalk celery, sliced diagonally shopping list
- 4 large carrots, peeled and thinly sliced diagonally shopping list
- 1 small jar celery seeds shopping list
- 1 small jar oregano shopping list
- 1 large head fresh garlic, peeled and minced shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 jar pepperoncini, drained (small salad peppers) left whole shopping list
- 1 pound large Greek black olives shopping list
- 1 jar pearl onions, drained shopping list
- For the sandwich: shopping list
- 1 round loaf Italian bread shopping list
- 1/4 pound mortadella, thinly sliced shopping list
- 1/4 pound ham, thinly sliced shopping list
- 1/4 pound hard genoa salami, thinly sliced shopping list
- 1/4 pound mozzarella cheese, sliced shopping list
- 1/4 pound provolone cheese,sliced shopping list
- 1 cup olive salad with oil shopping list
How to make it
- To make the olive salad: Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.
- To make the sandwich: Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut in quarters.
People Who Like This Dish 4
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