What is muffuletta? The muffuletta sandwich is believed to have originated in New Orleans, potentially created by Italian immigrants. A muffuletta is a large, round, sesame-topped loaf that is filled with cured meats, cheeses, and a distinctive olive salad which is a key component of the muffuletta's unique flavour.
1cupDelizia Stuffed with Garlic and Red Chile Gordal Olives, coarsely chopped
½cupDumet Black Hojiblanca Olives, coarsely chopped
¼cuproughly chopped pickled cauliflower florets
2tbspTorremar capers, drained
1tbspcelery, chopped
1tbspcarrot, chopped
½cupred bell peppers, chopped
¼cupDivina marinated cocktail onions
½tspcelery seed
1tspdried oregano
1tspdried basil
½tspground black pepper
¼cupOlive the Best Oregano White Balsamic Vinegar
½cupOlive the Best Basil Infused Olive Oil
21 lb loaves crusty Italian bread
8ozGenoa salami, thinly sliced
8ozcooked ham, thinly sliced
8ozMortadella, sliced
8ozmozzarella cheese, sliced
8ozprovolone cheese, sliced
To make the olive condiment:
1
In a medium bowl, combine the two types of Gordal olives, black olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar and basil olive oil.
2
Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover the contents. Cover jar or container and refrigerate at least overnight.
To Make Sandwiches:
3
Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. (Use excess bread for making croutons - https://www.olivethebest.ca/recipes/wild-mushroom-sage-croutons/)
4
Spread each piece of bread with equal amounts olive salad, including oil. Layer bottom half of each loaf with 1/2 salami, ham, mortadella, mozzarella and provolone. Place top half of each loaf on top and cut sandwich into quarters.
5
Serve immediately or wrap tightly and refrigerate for a few hours. This will allow for the flavours to mingle and the olive salad to soak into the bread.
1cupDelizia Stuffed with Garlic and Red Chile Gordal Olives, coarsely chopped
½cupDumet Black Hojiblanca Olives, coarsely chopped
¼cuproughly chopped pickled cauliflower florets
2tbspTorremar capers, drained
1tbspcelery, chopped
1tbspcarrot, chopped
½cupred bell peppers, chopped
¼cupDivina marinated cocktail onions
½tspcelery seed
1tspdried oregano
1tspdried basil
½tspground black pepper
¼cupOlive the Best Oregano White Balsamic Vinegar
½cupOlive the Best Basil Infused Olive Oil
21 lb loaves crusty Italian bread
8ozGenoa salami, thinly sliced
8ozcooked ham, thinly sliced
8ozMortadella, sliced
8ozmozzarella cheese, sliced
8ozprovolone cheese, sliced
Directions
To make the olive condiment:
1
In a medium bowl, combine the two types of Gordal olives, black olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar and basil olive oil.
2
Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover the contents. Cover jar or container and refrigerate at least overnight.
To Make Sandwiches:
3
Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. (Use excess bread for making croutons - https://www.olivethebest.ca/recipes/wild-mushroom-sage-croutons/)
4
Spread each piece of bread with equal amounts olive salad, including oil. Layer bottom half of each loaf with 1/2 salami, ham, mortadella, mozzarella and provolone. Place top half of each loaf on top and cut sandwich into quarters.
5
Serve immediately or wrap tightly and refrigerate for a few hours. This will allow for the flavours to mingle and the olive salad to soak into the bread.
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