Name: Classic New Orleans Muffuletta Recipe
Prep time: 40 min
Yield: 8
Ingredients: For Olive Salad:; 1 cup green olives; ½ cup kalamata olives; 2 cloves garlic; ¼ cup pickled cauliflower florets; 2 tbsp capers; 1 tbsp celery; 1 tbsp Carrot; ½ cup pepperoncini; ¼ cup cocktail onions; ½ tsp celery seed; 1 tsp dried oregano; 1 tsp dried basil; ¾ tsp ground black pepper; ¼ cup red wine vinegar; ½ cup olive oil; ¼ cup canola oil; For Sandwich:; 2 Italian bread loaves; 8 oz Genoa salami; 8 oz cooked ham; 8 oz mortadella; 8 oz Mozzarella cheese; 8 oz provolone cheese

How To Make Classic New Orleans Muffuletta

This muffuletta sandwich is distinctly a New Orleans classic with a tangy mix of flavors from cauliflower, pepperoncini, herbs, and spices. Try it!

Preparation: 40 minutes

Cooking:

Rest Time: 12 hours

Total: 12 hours 40 minutes

Serves:

Ingredients

For Olive Salad:

1cupgreen olives
½cupkalamata olives,drained, crushed
2clovesgarlic,minced
¼cuppickled cauliflower florets,roughly chopped
2tbspcapers,drained
1tbspcelery,chopped
1tbspcarrot,chopped
½cuppepperoncini,drained
¼cupcocktail onions,marinated
½tspcelery seed
1tspdried oregano
1tspdried basil
¾tspground black pepper
¼cupred wine vinegar
½cupolive oil
¼cupcanola oil

For Sandwich:

2Italian bread loaves
8ozGenoa salami,thinly sliced
8ozcooked ham,thinly sliced
8ozmortadella,sliced
8ozmozzarella cheese,sliced
8ozprovolone cheese,sliced

Instructions

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 the mixture into a glass jar. If needed, pour in more oil to cover.
Cover jar or container and refrigerate the olive salad at least overnight.
Meanwhile, 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 of olive salad, including oil.
Layer the bottom half’ of each loaf with ½ of the salami, ham, mortadella, mozzarella, and Provolone. Add the top half on each loaf and cut the 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.