https://tryon.iga.com/Recipes/Detail/4330/Muffuletta_Sandwich
moof-fuh-LEHT-tuh: Originated in 1906 at the Central Grocery in Louisiana.
This sandwich must be made in advance and refrigerated so the flavors have time to meld. This makes a wonderful party sandwich since there's no fussing in the kitchen when your guests arrive.
Yield: 6 servings
| 1 | cup | chopped green olives stuffed with pimientos | |
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| 1 | cup | pitted and chopped black olives or Calamatas | |
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| 1/2 | cup | roasted sweet red peppers, chopped | |
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| 3 | large garlic cloves, crushed | ||
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| 3 | Tablespoons | chopped fresh parsley | |
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| 2 | Tablespoons | white wine vinegar | |
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| 1 | loaf | large round crusty bread OR 6 individual crusty sub buns | |
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| 1/3 | cup | olive oil | |
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| 1/3 | pound | sliced mortadella (Italian bologna) | |
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| 1/3 | pound | sliced salami | |
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| 1/3 | pound | sliced prosciutto | |
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| 1/2 | pound | sliced mild cheese | |
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| 1/2 | pound | sliced provolone cheese | |
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Prepare the olive salad by combining the olives and roasted pepper, garlic, parsley and vinegar.
Take one round loaf (one big round for a traditional Muffaletta or individual sub buns for smaller sandwiches) and cut the loaf (or loaves) in half. Scoop out a little bread from the inside to make room for filling.
Drizzle olive oil on each side of the open bread -- use plenty.
On the bottom half, layer mortadella, olive salad, salami, prosciutto, mild cheese and provolone. Top with the other half of bread.
Tightly wrap entire sandwich in plastic wrap and refrigerate for at least 2 hours.
To serve, slice into wedges.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/4330/Muffuletta_Sandwich
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