Muffaletta is a mouthwatering New Orleans specialty sandwich that’s stacked high with layers of Italian meats, cheese and a briny olive relish—it’s so packed, in fact, you need to hollow out the bread to fit all the goodness in.
By Woman's Day Kitchen
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Nutritional Information
Calories 343
Total Fat 17g
Saturated Fat 5g
Cholesterol 35mg
Sodium 1440mg
Total Carbohydrate 29g
Dietary Fiber 1g
Sugars n/a
Protein 15g
Calcium --
Kana Okada/Woman's Day
Serves: 6
Total Time: 6 hr 15 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
1 cup(s) pimiento-stuffed green olives, chopped
2 tablespoon(s) olive oil
2 tablespoon(s) red wine
Touch Monitor vinegar
1 clove(s) garlic, finely chopped
1/2 teaspoon(s) dried oregano
1 tablespoon(s) capers, chopped (optional)
Black pepper
1 round bread (about 8-in. diameter; 1 lb)
4 ounce(s) thinly sliced capicola ham
4 ounce(s) thinly sliced Genoa salami
2 ounce(s) thinly sliced provolone cheese
Directions
In a medium bowl, combine the olives, oil, vinegar, garlic, oregano, capers (if using) and ? tsp pepper.
Split the bread in half and scoop out the inside of both the top and bottom, leaving a ?-in.-thick shell.
Spread the olive mixture on the cut sides of the bread and form a large sandwich with the ham, salami and provolone.
Wrap the whole sandwich in plastic
Loop wrap and place on a large plate or baking sheet. Place a second plate or baking sheet on top and put heavy cans on the plate to weigh it down. Refrigerate for 6 hours or up to overnight. Cut into wedges before serving.
