Real Nawlins Muffuletta
From meals4abby 15 years ago
- 24-40 minutes to make
- Serves 16
This is a true taste of New Orleans without the trip! The key to this fantastic sandwich is the homemade olive salad which I recommend be made a day ahead of time. Oh, and please don't skimp on quality...Buy only the freshest ingredients for this jewel. Read more ..Enjoy!! See less
Ingredients
- 2 cups pimento-stuffed green olives, crushed shopping list
- 1 cup drained kalamata olives, crushed shopping list
- 4 cloves garlic, minced shopping list
- 1/2 cup roughly chopped, pickled cauliflower florettes shopping list
- 1/4 cup drained capers shopping list
- 2 Tbls. chopped celery shopping list
- 2 Tbls. chopped carrot shopping list
- 1 cup pepperonchini, drained shopping list
- 1/2 cup marinated cocktail onions shopping list
- 1 tsp. celery seed shopping list
- 2 tsp. dried oregano shopping list
- 2 tsp. dried basil shopping list
- 1-1/2 tsp. ground black pepper shopping list
- 1/2 cup red wine vinegar shopping list
- 1 cup olive oil shopping list
- 4 (1 pound) loaves fresh baked round Italian bread shopping list
- 1 pound thinly sliced genoa salami shopping list
- 1 pound sliced cooked ham shopping list
- 1 pound sliced mortadella shopping list
- 1 pound sliced mozzarella shopping list
- 1 pound sliced provolone shopping list
How to make it
- TO MAKE THE 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 necessary, pour in more oil to cover. Cover jar or container and refrigerate at least over night, but preferably 24 hours.*****Just a quick tip to save on time, you may want to place the olives and other veggies in a food processor and pulse to consistency instead of chopping by hand.*****
- TO MAKE THE SANDWICHES:
- Cut the loaves of bread in half horizontally; hollow out some of the excess bread to make room for the filling. Spread each piece of bread with equal amounts of olive salad, including oil. Layer the bottom half of each loaf equally with 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 merry and the olive salad to soak into the bread.
The Rating
Reviewed by 10 people-
YUMMM!!! Sounds like a must-try!! Thanks and HIGH FIVE :+D
chefelaine
in Muskoka loved it
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~ Hello ~
BLESS Your HEART (^_^) ~
You have got it 'Just Right' with this
Extra-Special' "5"FORK!!!!! recipe ~
I am so thrilled to have it because I miss
this 'Authentic' 'Nawlins' sandwich ~
Blessings ~
~*~ mj ~*~
mjcmcook
in Beach City loved it
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OH OH OH 5 AGAIN. Good job, great recipe.
Arthur
cookingforfun
in Marblehead loved it
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