How to make the Real N'awlins Muffuletta Sandwich 💃

These gigantic sandwiches were invented a century ago at Sicilian Deli in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread (focaccia is great) topped with sesame seeds. Be sure to use the highest-quality ingredients available; it really makes a difference!

Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

INGREDIENTS:

1 cup pimento-stuffed green olives, crushed - or try our Pitted Sicilians and stuff them yourself ...

½ cup drained kalamata olives, crushed - we love our own Olive Envy Kalamata's of course !

2 cloves garlic, minced

¼ cup roughly chopped pickled cauliflower florets

2 tablespoons drained capers - try Olive Envy's Tasty Capers here

1 tablespoon chopped celery

1 tablespoon chopped carrot

½ cup pepperoncini, drained - also know as mild pickled peppers in Australia

¼ cup marinated cocktail onions - our DD's Wholesome Goodness Pickled Onions in Spiced vinegars are perfect in this recipe

½ teaspoon celery seed

1 teaspoon dried oregano

1 teaspoon dried basil

¾ teaspoon ground black pepper

¼ cup red wine vinegar

½ cup olive oil

¼ cup canola oil

2 loaves Italian bread or focaccia

200g thinly sliced Genoa salami

200g thinly sliced cooked ham

200g sliced mortadella

200g sliced mozzarella cheese

200g sliced provolone cheese

Seasoning to taste

METHOD

Step 1: To Make Olive Salad:

In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix well, season and transfer into a glass jar (or another nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.

Step 2: To Make Sandwiches:

Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.

Step 3: Serve immediately or wrap tightly and refrigerate for a couple of hours; this will allow for the flavours to mingle and the olive salad to soak into the bread.

And there you have it, the Muffuletta, An ode to olives…….. in a sandwich!

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