Ingredients

• 1 cup pimento stuffed green olives chopped
• 1/2 cup drained kalamata olives
• 2 cloves garlic minced
• 1/4 cup pickled cauliflower
• 2 tbsp drained capers
• 1 stalk celery chopped
• 1 tbsp chopped carrots
• 1/4 cup chopped cocktail onions
• 1/2 tsp celery seeds
• 1 tsp oregano
• 1 tsp basil
• 3/4 tsp ground black pepper
• 1/4 cup red wine vinegar
• 3/4 tsp black pepper
• 3/4 cup olive oil

• 1 Italian bread or any round bread
• 4 oz Genoa salami
• 4 oz ham
• 4 oz sliced mortadella
• 4 oz mozzarella
• 4 oz provolone

Instructions

1. Make the olive salad ahead of time, preferably a day. Combine the olives, garlic, pickled cauliflower, capers, celery, carrots, cocktail onions, celery seed, oregano, basil, black pepper, vinegar and the olive oil. If you don’t have the time you can buy the olive spread like I did this time, you can usually find it in the pickle area.
2. Cut loaves in half and take some of the bread in the middle out.
3. Layer with the olive spread.
4. Layer with the meats, and the cheeses. Put the other half back on each loaf. You can eat this sandwich cold or warm. If you like it warm wrap in foil and put in the oven (350F) for 1/2 an hour.

*Arrisje’s Recipe Card. Right Click on the pic below, save to your hard drive. Print as a 4×6 picture*

Muffuletta Sandwich

 

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Muffuletta - (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – Its nickname is simply "muff." Who created the first muffuletta is a matter of dispute, but food critic and historian Gene Bourg uncovered a likely scenario. he interviewed elderly Sicilians who lived in the French Quarter for many years. "They told me vendors used to sell them on the streets, as did Italian groceries," he says. "The name refers to the shape of the bread. 'Muffuletta' means 'little muffin.' Italian bakers made muffuletta loaves and sold them to Italian delis. The delis then wrapped the sandwiches in the same paper the bread came in, so the sandwich took on the name." Muffuletta lovers are divided on whether they prefer the sandwiches warm or cold, but they find them a taste delight either way. The crusty Italian bread offers a mouth-boggling chew and soothes the garlicky, salty intensity of the olive salad and salami in the filling

Ingredients

For the Olive Spread:

• 1 cup pimento stuffed green olives chopped
• ½ cup drained kalamata olives
• 2 cloves garlic minced
• ¼ cup pickled cauliflower
• 2 tbsp drained capers
• 1 stalk celery chopped
• 1 tbsp chopped carrots
• ¼ cup chopped cocktail onions
• ½ tsp celery seeds
• 1 tsp oregano
• 1 tsp basil
• ¾ tsp ground black pepper
• ¼ cup red wine vinegar
• ¾ tsp black pepper
• ¾ cup olive oil

For the filling:

• 1 Italian bread or any round bread
• 4 oz Genoa salami
• 4 oz ham
• 4 oz sliced mortadella
• 4 oz mozzarella
• 4 oz provolone

Instructions

1. Make the olive salad ahead of time, preferably a day. Combine the olives, garlic, pickled cauliflower, capers, celery, carrots, cocktail onions, celery seed, oregano, basil, black pepper, vinegar and the olive oil. If you don't have the time you can buy the olive spread like I did this time, you can usually find it in the pickle area.
2. Cut loaves in half and take some of the bread in the middle out.
3. Layer with the olive spread.
4. Layer with the meats, and the cheeses. Put the other half back on each loaf. You can eat this sandwich cold or warm. If you like it warm wrap in foil and put in the oven (350F) for ½ an hour.

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