Name: Real N'awlins Muffuletta
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Pimento-stuffed green olives, crushed - 1 cup; Drained kalamata olives, crushed - ½ cup; Pepperoncini, drained - ½ cup; Roughly chopped pickled cauliflower florets - ¼ cup; Marinated cocktail onions - ¼ cup; Garlic, minced - 2 cloves; Drained capers - 2 tablespoons; Chopped celery - 1 tablespoon; Chopped carrot - 1 tablespoon; Dried oregano - 1 teaspoon; Dried basil - 1 teaspoon; Ground black pepper - ¾ teaspoon; Celery seed - ½ teaspoon; Olive oil - ½ cup; Canola oil - ¼ cup; Red wine vinegar - ¼ cup; Italian bread - 2 (1 pound) loaves; Thinly sliced Genoa salami - 8 ounces; Thinly sliced cooked ham - 8 ounces; Sliced mortadella - 8 ounces; Sliced mozzarella cheese - 8 ounces; Sliced provolone cheese - 8 ounces

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Real N'awlins Muffuletta

1. Pimento-stuffed green olives, crushed - 1 cup

2. Drained kalamata olives, crushed - ½ cup

3. Pepperoncini, drained - ½ cup

4. Roughly chopped pickled cauliflower florets - ¼ cup

5. Marinated cocktail onions - ¼ cup

6. Garlic, minced - 2 cloves

7. Drained capers - 2 tablespoons

8. Chopped celery - 1 tablespoon

9. Chopped carrot - 1 tablespoon

10. Dried oregano - 1 teaspoon

11. Dried basil - 1 teaspoon

12. Ground black pepper - ¾ teaspoon

13. Celery seed - ½ teaspoon

14. Olive oil - ½ cup

15. Canola oil - ¼ cup

16. Red wine vinegar - ¼ cup

17. Italian bread - 2 (1 pound) loaves

18. Thinly sliced Genoa salami - 8 ounces

19. Thinly sliced cooked ham - 8 ounces

20. Sliced mortadella - 8 ounces

21. Sliced mozzarella cheese - 8 ounces

22. Sliced provolone cheese - 8 ounces

How to cook deliciously - Real N'awlins Muffuletta

1. Stage

Make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot.

2. Stage

Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed. Dotdash Meredith Food Studios

3. Stage

Cover jar or container and refrigerate at least 8 hours to overnight. Dotdash Meredith Food Studios

4. Stage

Make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Dotdash Meredith Food Studios

5. Stage

Spread each piece of bread with equal amounts of the olive salad, including oil. Dotdash Meredith Food Studios

6. Stage

Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices. Dotdash Meredith Food Studios

7. Stage

Replace top half on each loaf and cut the sandwiches into quarters. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

8. Stage

Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread. DOTDASH MEREDITH FOOD STUDIOS