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The muffuletta is a sicilian sandwich. This muffuletta recipe is made with herbs, cheese and ham. Made wlong with chopped vegetables, the muffuletta is savory and filling and quite exotic!
  Chopped pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Chopped ripe olives 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped mixed pickled vegetables 1⁄2 Cup (8 tbs)
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried oregano 1 Teaspoon, crushed
  Freshly ground pepper 4 Dash (Several Dashes)
  Muffuletta loaf/One 1 1/2 pound loaf purchased italian bread 1
  Thinly sliced genoa salami 4 Ounce
  Sliced provolone cheese/Sliced mozzarella cheese 4 Ounce
  Capicola slices/Fully cooked ham 4 Ounce
  Lettuce leaves 4

In a medium mixing bowl combine the pimiento stuffed olives, ripe olives, cel ery, pickled vegetables, olive or salad oil, parsley, lemon juice, garlic, orega no, and pepper.
Cover and chill in the refrigerator for 8 hours or overnight, tossing once or twice.
To assemble the sandwich, cut the loaf of bread in half horizontally.
Cut a 1/2 inch thick slice from the cut side of the bottom half of the bread.
(Wrap slice and use another time.) Drain the olive mixture, reserving the liquid.
Brush the cut sides of bread with some of the reserved liquid.
Layer bottom of bread loaf with the sliced salami, provolone or mozzarella cheese, cappicola or ham, and the olive mixture.
Top with lettuce leaves, if desired.
Cover with the top half of the bread.
Cut the sandwich into six wedges to serve.

Recipe Summary

Main Dish

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Muffaletta Recipe