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!
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
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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.
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Mix together and transfer the mixture into a glass jar. If needed, pour in more oil to cover.
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Cover jar or container and refrigerate the olive salad at least overnight.
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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.
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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.
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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.
Nutrition
- Calories: 868.54kcal
- Fat: 59.56g
- Saturated Fat: 19.52g
- Trans Fat: 0.16g
- Monounsaturated Fat: 29.92g
- Polyunsaturated Fat: 7.69g
- Carbohydrates: 46.35g
- Fiber: 3.83g
- Sugar: 1.62g
- Protein: 36.34g
- Cholesterol: 107.44mg
- Sodium: 2584.50mg
- Calcium: 489.73mg
- Potassium: 436.96mg
- Iron: 4.44mg
- Vitamin A: 140.16µg
- Vitamin C: 7.74mg
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