Muffuletta

It’s Fat Tuesday, a day to eat a little less healthy than usual.  For our Fat Tuesday/Mardi Gras lunch at work today, I made Muffuletta sandwiches, which originated in New Orleans at Central Grocery in the French Quarter.  The olive salad is what really makes the sandwich.  The sandwich is made with a large round Italian loaf of bread, which is split horizontally.  Any crusty loaf of unsliced bread can work. The olive salad is spread generously on one or both halves of the bread.  Then, add stacks of cold cuts of your choice.  A traditional Muffuletta has capicola, salami, pepperoni, ham, and provolone.  Today I used provolone, genova salami, ham and mozzarella cheese.  For a sandwich that generously serves 4 plan to use ¼ pound of ham, ¼ pound of salami and ¼ pound or a bit more of cheese, see what I mean about a bit less healthy than usual.

Olive Salad

1 cup pimento stuffed olives, drained and chopped

½ cup Kalamata olives, drained and chopped

1 cup giardiniera (Italian pickled vegetables) drained and chopped (16oz jar)

½ cup diced celery

½ cup pepperoncini, drained and chopped

2 tablespoons capers, drained and chopped

2 cloves of garlic, chopped

2 teaspoons dried oregano

¼ cup red wine vinegar

¼ cup olive oil

Mix all ingredients together, cover and refrigerate for at least 24 hours.  Keeps in refrigerator for several weeks.

2 Comments

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2 Responses to Muffuletta

  1. Heather

    I ate it and it was so delicious!

  2. Oh my gosh, that SANDWICH is HUGE!!!!

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