Hearty Muffuletta Recipe

5 4 9
Hearty Muffuletta Recipe
Hearty Muffuletta Recipe photo by Taste of Home
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Hearty Muffuletta Recipe

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5 4 9
Publisher Photo
Famous in Louisiana, muffulettas are cold cuts, cheese and olive salad layered into an Italian bread shell. I was happy when a friend and co-worker gave me this recipe so I could make them myself. More than a meal, it’s a dining experience!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 55 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 55 min. + chilling

Ingredients

  • 1/2 cup finely chopped celery
  • 1/2 cup sliced pimiento-stuffed olives, drained
  • 1/2 cup sliced ripe olives, drained
  • 1/2 cup giardiniera
  • 1/3 cup finely chopped onion
  • 1/3 cup olive oil
  • 1/4 cup finely chopped green onions
  • 1/4 cup minced fresh parsley
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 1 round loaf (24 ounces) unsliced Italian bread
  • 1/4 pound thinly sliced hard salami
  • 1/4 pound provolone cheese
  • 1/4 pound thinly sliced deli ham

Directions

In a large bowl, combine first 12 ingredients. Cover and refrigerate at least 8 hours. Drain, reserving 2 tablespoons liquid.
Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Brush cut sides of bread with reserved liquid. Layer bottom of bread shell with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges. Yield: 8-10 servings.
Editor's Note: Giardiniera is a vegetable mixture available in mild and hot varieties. Look for it in the Italian or pickle section of your local grocery store.
Originally published as Hearty Muffuletta in Country Woman July/August 2005, p31

Nutritional Facts

1 slice: 378 calories, 19g fat (5g saturated fat), 25mg cholesterol, 1103mg sodium, 38g carbohydrate (2g sugars, 3g fiber), 14g protein.

  • 1/2 cup finely chopped celery
  • 1/2 cup sliced pimiento-stuffed olives, drained
  • 1/2 cup sliced ripe olives, drained
  • 1/2 cup giardiniera
  • 1/3 cup finely chopped onion
  • 1/3 cup olive oil
  • 1/4 cup finely chopped green onions
  • 1/4 cup minced fresh parsley
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 1 round loaf (24 ounces) unsliced Italian bread
  • 1/4 pound thinly sliced hard salami
  • 1/4 pound provolone cheese
  • 1/4 pound thinly sliced deli ham
  1. In a large bowl, combine first 12 ingredients. Cover and refrigerate at least 8 hours. Drain, reserving 2 tablespoons liquid.
  2. Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Brush cut sides of bread with reserved liquid. Layer bottom of bread shell with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges. Yield: 8-10 servings.
Editor's Note: Giardiniera is a vegetable mixture available in mild and hot varieties. Look for it in the Italian or pickle section of your local grocery store.
Originally published as Hearty Muffuletta in Country Woman July/August 2005, p31

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Reviews forHearty Muffuletta

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WisGirl User ID: 1224785 140638
Reviewed Mar. 3, 2014

"Olive spread was excellent, not too oily unlike some store bought."

MY REVIEW
KiskiCook User ID: 1558168 140637
Reviewed Jun. 27, 2011

"This was such a hit with our gaming crowd! Instead of a round sourdough loaf, I used a long ciabatta loaf (fresh from the bakery so it's nice and soft) so I could cut two- or three-inch sections for sharing. Thanks for a great recipe!"

MY REVIEW
AlabamaStoneThrower User ID: 5291635 119086
Reviewed Sep. 29, 2010

"By far, the BEST Muffuletta I've eaten!! Will DEFINITELY be making this again for my family!!"

MY REVIEW
Lwag1955 User ID: 4378165 91797
Reviewed May. 28, 2010

"This is one of the best sandwiches that I have ever tasted. My family didn't even leave a crumb!"

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