NEW ORLEANS MUFFALETTA SANDWICH
This New Orleans muffaletta sandwich is packed with flavor – from the homemade olive salad to the layers of Italian meats and cheeses. It’s perfect for parties, Mardi Gras, or tailgating.
- Prep Time: 30 minutes + time for marinating
- Total Time: 30 minutes + time for marinating
- Yield: Serves 6 - 8 1x
- Category: Main Dish - Sandwiches
- Cuisine: American
Ingredients
For the olive salad:
- 1 cup mixed, pitted olives (usually at the grocery salad bar), finely chopped
- ¼ cup pickled vegetables, like Giardiniera, finely chopped
- ¼ cup marinated artichoke hearts, drained and finely chopped
- ¼ cup roasted red peppers, finely chopped
- 1 tablespoon capers, finely chopped
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Italian seasoning
For the sandwich:
- One (10-inch) round loaf boule bread (Italian, French)
- ½ pound thinly sliced deli salami
- ½ pound sliced deli provolone (not smoked)
- ½ pound thinly sliced capicola ham
- ½ pound sliced mozzarella cheese
- ½ pound thinly sliced mortadella
Instructions
Make the olive salad. In a medium bowl, stir together the chopped olives, pickled vegetables, red peppers, parsley, garlic, red wine vinegar, olive oil, and Italian seasoning. Stir well to combine.
Make the sandwich. Use a serrated knife to slice the bread in half horizontally.
Use your fingers to scoop a bit of the bread out to make a shallow depression in the bread.
Spread half of the olive salad on the bottom half of the bread.
Layer all of the salami over the olive salad.
Next, layer the provolone cheese, then the capicola, mozzarella, and mortadella.
Top with the remaining olive salad.
Place the other half of the bread over the olive salad.
Tightly wrap the entire sandwich in plastic wrap.
Place the wrapped sandwich on a flat plate and place a heavy object on top of the plastic-wrapped sandwich to weigh it down. I like to use a cast-iron skillet to do this.
Place the weighted sandwich in the refrigerator for 1 hour.
When ready to cut the sandwich into wedges, skewer the muffaletta with 4 kabob skewers or long toothpicks. Cut the sandwich into 8 wedges.
Serve cold.
Find it online: https://eatsbythebeach.com/new-orleans-muffaletta-sandwich/