Muffuletta Sandwich – An olive, pepper and artichoke salad sandwich with Italian cold cuts and cheese between sourdough bread. This favorite originated among Italian immigrants in New Orleans.
Prep time 20 Min | Cook Time 0 Min | Serves 16
Ingredients
- 1 can Jumbo Pitted Black Olives (5.75 oz), drained
- 1 can Spanish Stuffed Manzanilla Olives (5.75 oz), drained
- 1 jar Quartered Marinated Artichoke Hearts (6 oz), drained
- 1 jar Sliced Pimentos (4 oz), drained
- 2/3 cup Celery, chopped well
- 7 Whole Garlic Cloves, minced
- 1 tbsp Basil
- 1 tbsp Parsley
- 2 tsp Imported Extra Virgin Olive Oil
- 2 (2 lb) Sourdough Loaves
- 1/4 lb Sopresatta Salami, sliced thin
- 1/3 lb Prosciutto, sliced thin
- 1/2 lb Capicola, sliced thin
- 1/2 lb Mozzarella Cheese, sliced
- 1/2 lb Provolone Cheese, sliced
Directions
- In a food processor or hand blender, pulse olives, artichokes and pimentos, then transfer to a medium bowl and combine with celery, garlic, parsley, basil and oil.
- Mix well until thoroughly blended.
- Cover bowl and chill for several hours, or overnight, until it marinates.
- Half bread lengthwise, cutting top 1/2 inch thick.
- Remove inner dough, leaving 1/4 inch thick shell.
- Spread vegetable mixture evenly on both sides of the bread.
- On bottom half, alternate layering meats and cheeses.
- Place top half of loaf on top and gently push down.
- Cut both loaves in thick wedges or pie slices.