Muffuletta Sandwich

It’s a typical sandwich served in many traditional New Orleans delis and restaurants. Inside the soft, round bread, there’s plenty of Italian-style meats and cheese, and the iconic olive salad makes this muffuletta sandwich a guaranteed hit. 

• Bread: Italian bread at most groceries. It’s soft and round, about 10 to 12 inches in diameter. It’s not a crusty, rustic, or sourdough bread. Think of a huge bun.
• Olive salad: the star ingredient that makes this sandwich unique. You can purchase it ready-made, or make it with the instructions below.
• Meats: sliced thin but not shaved. Capicola, the Italian version of American honey ham (which can be used here), Genoa salami, and Mortadella are the classics.
• Cheeses: Provolone cheese is a must. Some New Orleans delis also add a layer of sliced Mozzarella or Swiss; locals still debate which is more authentic.

Ingredients

•  1 (16 oz jar) mixed pickled vegetables
• 1/2 cup green olives, diced and pitted
• 3 tbsp canola oil 1 tbsp garlic, minced
• 1 large Italian bread loaf
• 4 oz dry salami, sliced very thin
• 4 oz smoked ham, sliced very thin
• 4 oz Swiss cheese, sliced very thin
• 4 oz provolone cheese, sliced very thin 

Directions

•  In work bowl of food processor fitted with metal blade pulse vegetables, olives, oil and garlic about ten times. Refrigerate for at least an hour. This step can be made up to 5 days prior to use.
• Cut the bread horizontally, place meats and cheese on bottom of cut bread, top with olive vegetable salad.
• Cover and wrap sandwich for about two hours for flavors to develop.