A classic muffuletta with olive salad, cold meats, and cheese stuffed into an Italian loaf for a gigantic sandwich just like you'd get in New Orleans!
Preparation Time
40 mins
Total Time
40 mins
Calories
987 Calories
Recipe Instructions
Step 1
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Step 2
Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed.
Step 3
Cover jar or container and refrigerate at least 8 hours to overnight.
Step 4
Spread each piece of bread with equal amounts of the olive salad, including oil.
Step 5
Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices.
Step 6
Replace top half on each loaf and cut the sandwiches into quarters.
Step 7
To make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.
Step 8
To make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling.
Ingredients
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
8 ounces sliced mozzarella cheese
1 cup pimento-stuffed green olives, crushed
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced provolone cheese
0.5 teaspoon celery seed
0.25 cup canola oil
0.25 cup red wine vinegar
0.75 teaspoon ground black pepper
0.5 cup olive oil
0.5 cup drained kalamata olives, crushed
0.5 cup pepperoncini, drained
0.25 cup roughly chopped pickled cauliflower florets
