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new orleans-style muffuletta

Marge1162 avatar
Recipe by
Marge Taggart
@Marge1162
The Villages, FL

MAKE AHEAD UP TO 24 HOURS. This Southern sandwich is layered with fresh ham, salami, and cheeses slices from the deli, then topped with an olive relish mixture for added taste. Another variation for a Sub sandwich. It is so good! Slightly modified. Recipe Source: Better Homes and Gardens.

yield 8 - 10
prep time 15 Min
method Refrigerate/Freeze

Ingredients For new orleans-style muffuletta

  • 1/2 c
    coarsely chopped pitted ripe olives
  • 1/2 c
    chopped pimiento-stuffed green olives
  • 1 Tbsp
    snipped fresh italian (flat-leaf) parsley
  • 2 tsp
    lemon juice, fresh
  • 1/2 tsp
    dried oregano, crushed
  • 2 Tbsp
    olive oil
  • 1 clove
    garlic, minced
  • 1
    16-ounce ciabatta bread or french bread (i used ciabatta bread)
  • 6
    lettuce leaves
  • 3 - 6 oz
    thinly sliced salami, pepperoni, or summer sausage
  • 1/4 lb
    (6 ounces) thinly sliced cooked ham or turkey
  • 6 oz
    thinly sliced provolone, swiss, or mozzarella cheese
  • 2 md
    1 - 2 medium tomatoes, thinly sliced
  • 1/8 tsp
    coarse black pepper

How To Make new orleans-style muffuletta

  • 1
    For the olive relish, in a small bowl combine ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill at least 4 hours or up to 24 hours. Toss a couple times.
  • 2
    In a small bowl stir together oil and garlic; set aside. Cut bread in half horizontally. Using a spoon, hollow out the inside of the top half, leaving a 3/4-inch shell.
  • 3
    Brush bottom half of bread with garlic oil. Layer with lettuce, meats, cheeses, and tomatoes. Sprinkle tomatoes with pepper. Stir olive relish; mound on top of tomatoes. Layer top half of bread. Cut into 6 - 8 portions. To serve later, tightly wrap each portion in plastic wrap.
  • 4
    NOTE: I wrapped the prepared loaf in saran wrap plastic, then placed on baking sheet. Weight top of wrapped sandwich with heavy pot or cast iron skillet. Let stand at room temperature for about 45 minutes. Then cut into 8 slices/wedges. (Photo above shows cutting Sub sandwich into smaller slices for a large crowd.)
  • 5
    TIP: To keep sandwich bread from getting soggy, layer tomatoes under cheeses so they don't touch the bread directly.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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