Muffaletta Sandwich

Makes 6 servings.

3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped “black-ripe” olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
1 cup olive oil
3 tablespoons chopped fresh parsley
tablespoons white wine vinegar
1/3 pound salami
pound provolone cheese
pound mild cheese
pound mortadella
pound prosciutto

Cook’s note: The roasted red peppers are Italian-style, available at many Italian delis.

Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted perrer, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf — use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

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3 Comments so far »

  1. Random Acts… » Archive » Random Appetites: Mardi Gras said

    February 16 2009 @ 11:25 pm

    […] his olive salad recipe is the best I’ve found short of taking a trip to Central Grocery for a jar, which […]

  2. Tina said

    December 26 2010 @ 7:27 am

    I made this sandwich and olive mix for my friends and family and gave olive mix out as gifts as well. I used black olives, green olives, pimentos, peppercinis, onions, garlic and oregano and parsley, pinch of salt, pinch of sugar and olive oil. Was a big hit. I also toasted my sandwich, open face at first on broil for about 4 minuetes, then covered with foil and baked for another 10.. Was a huge hit..

  3. Almost Mardi Gras, Are You Ready? | Scraps of Life–the 64 Arts said

    November 12 2013 @ 9:18 am

    […] his olive salad recipe is the best I’ve found short of taking a trip to Central Grocery for a jar, […]

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