Olive: Muffaleta New Orleans
Source of Recipe
Cuisine -March/April 1999
List of Ingredients
Olive Salad:
1/2 cup Kalamata olive -- chopped
1/3 cup olive oil
1/4 cup pimiento-stuffed green olives -- chopped
1/4 cup cauliflower -- finely chopped
1/4 cup carrot -- finely chopped
1/4 cup celery -- finely chopped
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon garlic -- minced
1/2 teaspoon dried oregano
1/4 teaspoon fresh gound pepper Recipe
Prepare Olive Salad: Finely chop vegetables and olives and combine with remaining olive salad ingredients. Preheat oven to 400 for hot sandwiches. Cut loaf of bread in half crosswise. Use a serrated knife to score inside of both halves about 1" in from crust. Hollow out bread halves by pulling out insides. Leave 1" thick shells. Save bread chunks for another use.
Brush insides of bread shells with marinade from olive salad, using 2/3 of mixture on bottom halves of bread and 1/3 of mixture on top halves. Layer 2 oz. of cheese over salad. Top with one type of meat. Repeat with 2 oz more cheese and a second meat. Finish with cheese and third meat. Top last meat layer with tomato slices.
To serve cold, add lettuce cut sandwich into 4 wedges with serrated knife. To serve hot, wrap uncut muffuletta in foil. Place on a sheet pan and bake in preheated oven for 25-30 minutes, until heated through. Carefully remove foil. Add lettuce to sandwich, cut into wedges and serve immediately. Serves 4.
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