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Muffuletta Sandwich
Course: LunchCuisine: American, CajunDifficulty: EasyServings
4
servingsPrep time
30
minutesRefrigerate
24
hoursIngredients
- Olive Salad
½ cup pimento-stuffed green olives
½ cup of black olives
½ cup drained kalamata olives, pitted
3 cloves garlic, minced
2 tbsp basil, roughly chopped
2 tbsp parsley, chopped
½ tsp dried oregano
¾ tsp ground black pepper
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
½ cup olive oil
¼ cup canola oil
- Sandwich
1 loaf boule bread
½ lb Genoa salami, thinly sliced
½ lb cooked ham, thinly sliced
½ lb aged swiss cheese, sliced (Boar’s Head, or Other)
½ lb sharp provolone cheese, sliced (Boar’s Head, or Other)
Directions
- To Make the Olive Salad
- In a medium bowl, combine all ingredients for the Olive Salad, mix together, and transfer mixture to a food processor or chopper.
- Chop (fine but not puree), in food processor or chopper. If needed, pour in more olive oil to cover.
- Transfer to a glass jar or container, cover, and refrigerate at least over night.
- To Make the Sandwich
- Cut loaf of bread in half horizontally; hollow out some of the excess bread to make room for filling.
- Spread each piece of bread with equal amounts of olive salad, including oil. (the oil may have separated a little bit while refrigerating over night, that is normal)
- Layer ‘bottom half’ of loaf with the Salami, Ham, Swiss and Provolone. Replace the ‘top half’ and cut sandwich into quarters.
- (Optional): 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.
