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Muffaletta Sandwich




Source of Recipe


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List of Ingredients











New Orleans-Style Olive Mix

4 cups chopped pitted green olives with pimientos (20-ounce jar)
1 ½ cups chopped black olives (can substitute kalamata if preferred)
1/4 cup chopped celery
1 1/2 cups chopped carrots
1 cup chopped raw cauliflower
½ cup chopped flat leaf parsley
1 cup chopped red pepper
½ cup capers
½ teaspoon celery seed
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 ½ teaspoons coarsely ground black pepper
3 tablespoons white wine vinegar
1 ½ cups olive oil

New Orleans Style Muffaletta Sandwich

1 loaf round Italian bread
1 cups olive mix
1/4 pound sliced mozzarella cheese
1/4 pound sliced provolone cheese
1/4 pound lean ham, thinly sliced
1/4 pound hard salami, thinly sliced
1/4 pound mortadella, thinly sliced (can substitute good quality bologna)


Instructions
1. For the olive mix, combine all ingredients in a large mixing bowl. Stir well. Spoon into two 1-quart jars with lids. Refrigerate for about 1 week before serving. Will keep almost indefinitely in the refrigerator. Yield: about 8 cups.
2. For the sandwich, slice Italian bread evenly.
3. Spread olive mix evenly on both halves of bread.
4. Layer cheeses and meats evenly on bread. Slice into wedges. Serves 6.

Recipe