Living in Louisiana we take our Muffulettas very seriously. Some people feel like the Olive Mix is the most important ingredient, but I think also the types and amount of meats and cheeses are just as crucial to making an awesome muffuletta.
The muffuletta was first created in New Orleans at Central Grocery in the early 1900s. Since then I think everyone has created their version of it. However, if you ever get the chance to visit Central Grocery you should definitely enjoy their classic version.
I’m a huge fan of a finely chopped Olive Mix. I love that by finely chopping it you get a bite of all the delicious ingredients at one time–green olives, black olives, hot Italian Giardiniera (cauliflower, carrots, celery, garlic, and pearl onions), pepperoncini, and olive oil. It’s so delicious and perfect not only on a delicious muffuletta but also in dips, on bruschetta, or even on meats and vegetables.
Usually, I opt for a round Italian Loaf with sesame seeds, but this time I made it with fresh, delicious Ciabatta bread, which was just as delicious. (My favorite grocery store had it fresh out of the oven and it was just too tempting.) The bread just has to be dense to absorb the oil from the Olive Mix.
The meats and cheeses are also super important in making a delicious muffuletta. For this sandwich, I kept it classic and used smoked ham, Genoa salami, Capicola, mozzarella, and provolone. I opted to forego the Mortadelloa this time, but it is one of the classics. You can really use any types of meats that you like. Sometimes I add smoked turkey and Soppressata.
To make a muffuletta…
Slice the bread in half lengthwise and coat each side with
Layer the meats and cheeses on the bottom piece of bread.
Add a little more olive mix.
Repeat with another layer of meat and cheese. Wrap the sandwich in foil and heat in the oven. Slice and serve.
AuthorloulousucreThis recipe is for a warm muffuletta sandwich, but these are just as good at room temperature.
Preheat the oven to 375℉.
Slice the bread in half lengthwise. Spread each side with olive mix. Layer the ham, salami, capicola, and cheeses.
Spoon another few teaspoons of the olive mix on top and repeat the meat and cheese layer. Place the top of the bread on the sandwich.
Wrap the sandwich in foil and bake for 20-25 minutes. Remove the top of the foil and cook another 5 minutes until the top is golden brown and the cheese is melted. Slice and serve immediately.
Combine all of the ingredients, except for the olive oil, in a food processor and pulse to combine. Remove from the food processor and place in a small bowl. Add the olive oil and stir to combine.
Store remaining Olive Mix in a covered jar for up to 1 week in the refrigerator.
Ingredients
Directions
Preheat the oven to 375℉.
Slice the bread in half lengthwise. Spread each side with olive mix. Layer the ham, salami, capicola, and cheeses.
Spoon another few teaspoons of the olive mix on top and repeat the meat and cheese layer. Place the top of the bread on the sandwich.
Wrap the sandwich in foil and bake for 20-25 minutes. Remove the top of the foil and cook another 5 minutes until the top is golden brown and the cheese is melted. Slice and serve immediately.
Combine all of the ingredients, except for the olive oil, in a food processor and pulse to combine. Remove from the food processor and place in a small bowl. Add the olive oil and stir to combine.
Store remaining Olive Mix in a covered jar for up to 1 week in the refrigerator.
A muffuletta is definitely a tailgating and entertaining essential and perfect for any party. I usually prefer my muffuletta heated, but most of the time it is served at room temperature. This recipe can even be made in individual servings and perfect as a small appetizer.
Enjoy!
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