Muffaletta
Classic New Orleans sandwich with Sicilian roots. Serve with chips and pasta salad.
Ingredients
- 1/3 cup olive oil
- 1/2 cup chopped pimento stuffed green olives
- 1/2 cup chopped black black olives
- 1 green onion chopped
- 2 cloves garlic chopped fine
- 1/4 cup fresh parsley chopped fine
- zest of one lemon
- squeeze of fresh lemon juice to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- generous pinch red pepper flakes
- pinch salt
- 1 loaf round Italian bread about 20 ounces
- 1/4 pound thinly sliced smoked ham
- 1/4 pound sliced pepperoni
- 1/4 pound sliced salami
- 1/4 pound sliced mozzerella cheese
- 1/4 pound sliced provolone cheese
Instructions
- Combine olive oil and next 11 ingredients to make the olive salad. Stir well, cover, and let sit in refrigerator at least 2 hours.
- Cut bread in half horizontally. Scoop out just a bit of the top and bottom of the bread, leaving a thick shell of bread. This will help hold in the olive salad. Spoon about half of the olive salad, draining off some of the oil, into the bottom of the bread shell. Top with provolone slices in a single layer.
- Layer half of the ham, salami, and pepperoni on top of the provolone. Then put a single layer of mozzerella on top of the meat. Layer another layer of meats on top of the mozzerella.
- Put one last layer of provolone slices on top of the meat, and finish up with more olive salad. Place the bread lid on top of the sandwich.
- *At this point, you can wrap the sandwich tightly with plastic wrap and place in the refrigerator for up to 6 hours, if making ahead of time. Before heating, take out of fridge for an hour before heating.*
- Preheat oven to 375°. Wrap sandwich in foil and heat for 10-20 minutes, until inside of sandwich is warm. Cut in wedges and serve. Mangia!