I had my first muffaletta at the Central Grocery in New Orleans. A whole muffaletta is served on round loaf of bread about eight inches in diameter and two inches tall. I can't imagine eating a whole sandwich and in fact Central Grocery serves half and quarter sandwiches of which the quarter is perfectly sized for a good appetite.
The key ingredient is the Olive Mix. Ideally you want to make the sandwich an hour or two before eating it so the juices from the olive mix can soak into the bread, which makes this a perfect picnic sandwich. (Larger Image.) Serves 4.
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Prep Time: 10 minutes
Total Time: 10 minutes
- 1 loaf Mufaletta bread (or Italian bread)
- 1 cup olive mix
- 1/4 lb sliced ham
- 1/4 lb sliced mortadella
- 1/4 lb sliced Genoa salami
- 1/4 lb sliced provolone
- 1/4 lb sliced mozzarella
1. Cut bread in half horizontally.
2. Spread half with olive mix then layer on meats and cheeses.
3. Cover with top. (Note: Ideally the sandwich should be made an hour or more in advance and then tightly wrapped in plastic wrap to enable juices to soak bread.)
4. Slice into quarters and serve.
Note 1: I enjoy baking bread and usually make my own bread for this sandwich. The bread freezes well so I make up a couple of loaves, and freeze one. But only one because the sandwich is so good I always want another one the next day. However, you can also use a good loaf of store-bought Italian bread instead of baking your own.
Note 2: I've made small versions of these on slices of baguette as an appetizer or hors d'oeuvre.
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