Muffuletta
In the Italian-style delis of New Orleans, where this sandwich was born, it is usually made on a large round loaf and cut into wedges.
Fri, Feb 05 2010 at 2:20 PM EST
Muffuletta
Ingredients
- 1 jar (16 ounces) Italian-style mixed pickled vegetables (giardiniera)
- 1⁄2 cup pitted green olives
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- 4 ounces thinly sliced dry salami
- 4 ounces thinly sliced deli-style ham
- 4 ounces thinly sliced cheese of your choice
- 4 soft sesame-topped sandwich rolls
Time estimates
Prep time: 10 min
Total time: 10 min
Preparation
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Drain the vegetables and olives, and chop together into fine dice.
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Combine with the garlic and oil and refrigerate if not using right away.
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For each sandwich, layer the meats, and then the cheese on the bottom half of a roll, then top with a generous layer of the olive salad.
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Wrap the sandwich tightly and store for at least 2 hours at room temperature; refrigerate if keeping longer than 3 or 4 hours.
Yield
Makes 4 sandwiches.
Good to know
In the Italian-style delis of New Orleans, where this sandwich was born, it is usually made on a large round loaf and cut into wedges. This is not just a matter of convenience; the sandwich actually tastes better several hours after it is made, when the flavors of the garlicky olive and vegetable salad have soaked into the bread.
What beer should I drink with this?
Pale lager.
The Microbrew Lover’s Cookbook From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: C.Elle/Flickr
