Real Nawlins Muffaletta Recipes

MUFFULETTA SANDWICH REAL N'AWLINS VERSION RECIPE:

Steps:

• Either make or purchase your Muffuletta Bread.
• Prepare the Olive Salad (see recipe below).
• Cut bread in half crosswise (lengthwise) and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade.
• Layer salami, Italian ham, Mortadella and Provolone cheese on the bottom piece.
• Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down slightly.
• Slice in quarters and serve. Always serve the prepared Muffuletta Sandwich at room temperature, never toasted.
• Makes 1 to 4 servings (depending your the appetite).
• In a medium-size bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving.
• Store, covered, in the refrigerator until ready to use.

REAL N'AWLINS MUFFULETTA

Steps:

• To make olive salad:
• In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar. If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To make sandwiches:.
• Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer "bottom half" of each loaf with 1/2 of the salami, ham, mortadella, Mozzarella and Provolone. Replace top half of bread on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

REAL N'AWLINS MUFFALETTA

Steps:

• At least a day before serving- Cut bread in half horizontally; hollow out some of the excess bread to make room for the filling. Spread each piece of bread with equal amounts of the olive salad, including oil.
• Top the bottom half (over the olive salad) with layers of the meats and cheeses in any order. I like to layer a meat, then a cheese.
• Put the two halves together and wrap tightly. Refrigerate for several hours or preferably overnight; this allows the flavors to mingle and the olive salad to soak into the bread. I turn the loaf over several times while in fridge so the oil evenly soaks both top and bottom of sandwich.
• To serve- cut into serving sizes; this sandwich is so fat you may need to put toothpicks in it to hold it together! It is extremely filling; a little bit goes a long way. Easily serves 8-10 hungry people.