Description
A hearty, iconic sandwich from New Orleans featuring a round sesame loaf stuffed with a tangy olive salad and layers of Italian cured meats and cheeses.
Ingredients
Scale
For the Crust:
- 1 large round Italian sesame loaf (about 10 inches in diameter)
- 1/2 cup giardiniera (pickled vegetables), drained and chopped
- 1/2 cup pitted green olives, chopped
- 1/4 cup pitted Kalamata olives, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 pound Genoa salami, thinly sliced
- 1/4 pound mortadella, thinly sliced
- 1/4 pound capicola or ham, thinly sliced
- 1/4 pound provolone cheese, thinly sliced
- 1/4 pound mozzarella cheese, thinly sliced
Instructions
1. Prepare the Crust:
- Prepare the olive salad by combining giardiniera, green olives, Kalamata olives, olive oil, red wine vinegar, garlic, and oregano in a bowl. Mix well and let marinate for at least 30 minutes.
- Slice the sesame loaf horizontally and hollow out some of the soft interior from both halves to make room for the fillings.
- Spread a generous layer of the olive salad on the bottom half of the loaf, including some of the marinade.
- Layer the meats and cheeses evenly over the olive salad, starting with salami, then mortadella, capicola, provolone, and mozzarella.
- Top with the remaining olive salad and marinade, then place the top half of the loaf over the fillings.
- Wrap the assembled muffuletta tightly in plastic wrap and press under a heavy weight (like a skillet) for at least 1 hour before slicing into wedges to serve.
Notes
You can customize the seasonings to taste.