Post by chief_cook2 on Jan 22, 2003 21:36:24 GMT -6
1/3 cup olive oil
3/4 cup olives (preferably a mix of good-quality green and black olives), chopped
¼ cup parsley, chopped
1 teaspoon dried oregano
½ teaspoon freshly cracked pepper
¼ - ½ teaspoon salt
1 teaspoon garlic, minced
2 teaspoons lemon juice
½ cup roasted bell peppers, chopped
1 round loaf of Italian or French bread
¼ pound salami or vegetarian salami*
¼ pound ham or vegetarian ham
1/3 pound provolone cheese
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An infamous New Orleans hero-style sandwich! This specialty is made in a round loaf of Italian bread that is split and filled with layers of meats, cheese and a tangy “olive salad”. This hearty sandwich is baked and then cut into wedges.
For an informal presentation, serve the muffuletta wedges on a wooden cutting board.
Place the olive oil, olives, parsley, oregano, pepper, salt, garlic, lemon juice, and roasted bell peppers (the first 8 ingredients) in a food processor, and pulse 5 - 7 times to mince the food.
Cut the bread loaf in half horizontally. Remove most of the soft inner bread, creating a cavity inside each half. Leave a 1-inch thick shell.
Evenly add the filling in layers: Spoon 1/3 of the olive mixture into the bottom of the bread shell. Top with 1/3 of the provolone, all of the salami, 1/3 of the provolone, all of the ham, 1/3 of the olive mixture, the last 1/3 of the provolone, and brush the top of the inner bread with remaining 1/3 of the olive mixture. Cover with the top half of the loaf, and wrap the muffuletta in aluminum foil.
Bake at 375° for 20 minutes, or until heated and cheese melts.
Cut into wedges and serve.
Another way to make this sandwich vegetarian friendly is to replace the meats with ¼ pound sliced mozzarella cheese.
Can substitute your favorite meat (turkey, roast beef, etc.) in place of the suggested meats.
Preparation time: 20 minutes
Baking time: 15 – 20 minutes
Serves: 4 - 6