3 Videos | Photo: Muffaletta Recipe
Ingredients
- 1 cup mayonnaise
- 1/4 cup sherry vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 red onion, diced
- 2 cups each pitted picholine and cerignola olives, coarsely chopped
- 1 cup roughly chopped piquillo peppers
- 1 bunch flat-leaf parsley, leaves roughly chopped
- 1/4 cup chopped fresh oregano leaves
- Kosher salt
- Freshly ground black pepper
- 1 muffaletta or small round Italian loaf
- 2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham
- 2 ounces thinly sliced aged Manchego cheese
Directions
Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.
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By weisslakeguy
on June 08, 2013
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This sandwich is very good and the components work well on a hard roll if you can't find muffuletta bread.
By elizabethshepherd
on February 02, 2012
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This is a great sandwich but it is not a Muffuletta. By the way, the correct spelling is Muffuletta.
By Aaron66z
Gulf Coast
on March 01, 2011
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ok start with the nice thing first, his meats and cheeses and over all sandwich look and sound amazingly tastey with that said though, it's alot different from a muffaletta, it's like a grill cheese and a meatball sub both good sandwiches but they arent the same, final thing and most important is, who the hell are those guys and why is he throwing down with them and not central grocery the people who made it famous and brought it to new orleans, hell they're in wiki when you look up the sandich
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