THE MUFFULETTA

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The Muffuletta image

Signor Lupo Salvadore established Central Grocery in New Orleans, LA and is credited with the creation of the muffaletta. Then there is the counter-claim that Bartolomeo Perrone, owner of Progress Grocery, invented the muffaleta. Either way, the sandwich is incredible.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 57m

Yield 4 serving(s)

Number Of Ingredients 21

1 (10 -12 inch) round muffuletta bread
1/4 lb thinly sliced mozzarella cheese
1/4 lb thinly sliced provolone cheese
1/2 lb thinly sliced genoa salami or 1/2 lb hard salami
1/2 lb thinly sliced mortadella
1/2 lb thinly sliced capicola
1/2 lb thinly sliced baked ham
olive oil
1 (10 ounce) jar pimento stuffed olives, drained and chopped
3 garlic cloves, minced
2 tablespoons drained marinated cocktail onions
2 large celery ribs, halved lenthwise and thinly sliced
1 tablespoon drained capers
1 1/2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1 1/2 tablespoons red wine vinegar
3 tablespoons olive oil
2 medium onions, thinly sliced
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
1/2 cup apple cider vinegar

Steps:

  • To make the olive salad: combine all the ingredients in a mixing bowl; stir well to combine; cover and refrigerate for at least 4 hours to allow flavors to blend.
  • Bring to room temperature before using.
  • To make the oregano onions: separate onion rings and place in a mixing bowl, add in remaining ingredients and mix well.
  • Cover and let stand at room temperature for 1-2 hours.
  • To make the sandwich: all ingredients should be brought to room temperature before assembling the sandwich.
  • Preheat oven to 350°.
  • Slice the loaf of muffaletta bread in half horizontally; place bread on a baking sheet and heat in the oven for 5 minutes or until lightly toasted.
  • Remove bread from oven; evenly distribute slices of mozzarella cheese on the top half and evenly distribute slices of provolone cheese on the bottom half.
  • Return the bread to the oven and bake 5-7 minutes or until the cheese is softened but not melted; remove from oven.
  • On the bottom half, layer the meats, beginning with the Genoa, then the mortadella, the capicolla, and finally the ham.
  • Press down lightly on the meats to creat a level surface and spoon on the olive salad.
  • Add oregano onions and drizzle with olive oil, if desired.
  • Cover with top half of bread; slice into quarters and serve immediately.

Nutrition Facts : Calories 1018.6, Fat 85.1, SaturatedFat 26.6, Cholesterol 161.1, Sodium 4225, Carbohydrate 15.1, Fiber 4.1, Sugar 4.3, Protein 49

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