Skill Level 2
Ingredients
1/2 cup coarsely chopped, pitted ripe black olives
1/2 cup chopped pimiento-stuffed green olives
1 tablespoon snipped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon dried oregano, crushed
1 16-ounce loaf ciabatta or unsliced French bread
1 tablespoon olive oil
1 clove garlic, minced
6 lettuce leaves
3 ounces thinly sliced salami, pepperoni, or summer sausage
3 ounces thinly sliced cooked ham
3 ounces thinly sliced turkey
6 ounces thinly sliced provolone, swiss, or mozzarella cheese
1 or 2 medium tomatoes, thinly sliced
1/8 teaspoon coarsely ground black pepper
Preparation
In a small bowl, stir together black olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours, stirring occasionally.
To assemble sandwich, using a serrated knife, split loaf of bread horizontally and hollow out the inside of the top half, leaving a 3/4 inch thick shell. Stir together olive oil and garlic. Using a pastry brush, brush the bottom half of the bread with olive oil mixture. Top ith lettuce, salami, ham, turkey, cheese, and tomato slices. Sprinkle tomato slices with pepper. Stir olive mixture. Mound olive mixture on top of the tomato slices. Add top half of the bread. To serve, cut into 6 portions. Makes 6 sandwiches.
Nutrition Information
Per sandwich: 435 calories, 21 g total fat, 8 g saturated fat, 41 mg cholesterol, 1,512 mg sodium, 43 g carbohydrates, 3 g fiber, 20 g protein
Our thoughts
What’s a muffuletta? The signature sandwich of the Crescent City, the muffuletta was invented in 1906 at the Italian-owned Central Grocery in New Orleans– hence its layers of Italian meats and cheeses. The olive salad distinguishes it from an ordinary sub.
Great for lunch or dinner – any time of the year. Would be excellent served with a soup such as a tomato bisque.
I found some great sundried tomato & basil ciabatta bread and used it for this recipe – it added a little something.
I would definitely use this recipe if I was hosting a party for an event like the Superbowl. Filling and meaty, but still has a special zing!
In a nutshell – it was very easy to make, and we LOVED it!
