Muffuletta
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 8 servings.
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah
Ingredients
-
1 cup pimiento-stuffed olives, chopped
-
3/4 cup olive oil
-
1 celery rib, finely chopped
-
1/2 cup sliced pepperoncini, chopped
-
1/2 cup pitted Greek olives, chopped
-
1/4 cup cocktail onions, drained and chopped
-
1/4 cup red wine vinegar
-
2 tablespoons capers, drained
-
3 garlic cloves, minced
-
1 teaspoon dried oregano
-
1 teaspoon dried basil
-
3/4 teaspoon pepper
-
1/2 teaspoon kosher salt
-
1/2 teaspoon celery seed
-
1 round loaf (1 pound) unsliced Italian bread
-
1/2 pound thinly sliced Genoa salami
-
1/2 pound thinly sliced deli ham
-
1/2 pound sliced mortadella
-
1/2 pound sliced Swiss cheese
-
1/2 pound sliced provolone cheese
Directions
-
1.
In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours.
-
2.
Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts
1 slice: 762 calories, 59g fat (18g saturated fat), 103mg cholesterol, 2326mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 35g protein.
© 2024 RDA Enthusiast Brands, LLC