Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

New Orleans Muffuletta




Source of Recipe


Internet


List of Ingredients




Combine:
1/2 cup Kalamata olives, 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 T. red wine vinegar
2 T. chopped fresh parsley
1 t. garlic, minced
1/2 t. dried oregano
1/4 t. freshly ground pepper

Hollow Out:
1 loaf round Italian bread, 10" diameter

Layer with Olive Salad and:
6 oz. provolone cheese, sliced
2 oz. capicollo,
thinly sliced
2 oz. Genoa salami,
thinly sliced
2 oz. ham,
thinly sliced
1 tomato, sliced
Romaine lettuce



Recipe



This New Orleans classic is a real "eat over the sink" kind of a sandwich. Between the chewy bread, salty meats, and tangy olive salad, you’ll be hooked from the first bite. It’s these three things that make this sandwich what it is.

The Bread: Muffuletta is actually a Sicilian word for a special round loaf of bread, baked so that the center is hollow and can be stuffed. Since a real one is hard to find in the U.S., muffulettas are usually made with a round Italian loaf you hollow out yourself.

You’ll find all kinds of round loaves of bread from regular grocery stores and bakeries: freshly baked, “brown-and-serve,” focaccia. None of them are alike, but all work great.

Just look for a loaf that is round, about 10 inches in diameter, with a fairly thick crust. The crust is important because it has to be able to soak up the olive salad marinade without turning mushy.

The Olive Salad: The olive salad is what sets muffulettas apart from most other sandwiches. It beats the britches off mustard or mayo with three distinct ingredients: green and black olives, and chopped vegetables.

Use regular pimiento-stuffed green olives for their color. But for the black olives, use Kalamatas for their taste. Plain black ones are bland. Chopped vegetables add color and crunch.

The Meats: Traditional Italian cured meats are the best for this sandwich. I found Genoa salami and capicollo at my supermarket’s deli.