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New Orleans Muffaletta




Source of Recipe


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List of Ingredients








1 cup Italian parsley leaves
2 small garlic cloves, peeled
4 medium celery ribs, cut into 1-inch pieces
2 medium green onions, cut into 1-inch pieces
½ cup pitted green olives
½ cup pitted Kalamata olives
¼ cup olive oil
¼ cup vinegar brine from either olives
1 tablespoon capers
1 teaspoon dried oregano
Freshly ground black pepper
1 (8-inch) round sourdough loaf
4 bottled roasted sweet peppers, drained, cut into slabs
1/3 pound thinly sliced Italian salami
1/3 pound thinly sliced provolone cheese
Italian parsley leaves

Directions:



For olive salad, put parsley and garlic in processor and process until mixture is finely minced. Add celery, green onions, olives, olive oil, brine, capers, oregano and black pepper and pulse until coarsely chopped. Adjust seasoning. Can be made 2 days ahead and refrigerated.

For muffaletta, use serrated knife to cut off top 1/3 of loaf. Remove soft bread from inside top, leaving 1/2 to 1 inch thickness. Set aside. Hollow out center of loaf, leaving 1 inch thickness on sides and bottom.

Spread small amount of olive salad on inside of top and bottom. In bottom piece, layer ingredients evenly in this order: red peppers, salami, remaining olive salad, cheese, parsley and red peppers. Place bread top on. Use your hands to lightly compress loaf together. Wrap airtight in plastic wrap, then foil. Refrigerate at least 6 hours or overnight.

Use sharp serrated knife to cut into wedges. If desired, insert toothpicks, evenly spaced, around center of loaf to serve. Makes 1 large loaf, or 4 very generous servings.


Recipe