New Orleans Muffaletta

(from beckyinem’s recipe box)

Categories: Sandwiches

Ingredients

  • 1/2 cup chopped stuffed olives
  • 1/2 cup dry cured olives, pitted and cut up
  • 1/2 cup chopped pickled vegetables, drained
  • 1/4 cup parsley, minced
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • 1 teaspoon oregano
  • pepper
  • 10" round Italian bread, split in half
  • 1/4 pound salami, thickly sliced
  • 1/4 pound provolone cheese, sliced
  • 4 slices prosciutto

Directions

  1. Combine olives, pickled vegetables, parsley, oil, lemon juice, garlic, oregano and pepper

  2. Cover and refrigerate 8 hours, turning once or twice.

  3. Remove a little bread from cut sides to form shallow hollows.

  4. Brush cut sides with marinade.

  5. Layer bottom with salami, 1/2 olive mixture, provolone, olive mixture and Prosciuto.

  6. Cover with bread.

  7. Cut into 4 wedges

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