Ingredients
- 1 (15-inch) loaf seeded Italian bread, cut in 1/2 horizontally
- 3 cups Kicked-Up Olive Salad, recipe follows
- 4 ounces mozzarella, thinly sliced
- 6 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced
- 4 ounces Genoa salami, thinly sliced
- 4 ounces mortadella, thinly sliced and folded in 1/2
- 2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced
- 4 ounces provolone or fontina cheese, thinly sliced
Directions
Preheat the oven to 375 degrees F.
Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
To serve, unwrap the sandwich and slice into portions.
Kicked Up Olive Salad:
1 quart large pimiento-stuffed large green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By kittykat0215
Texas
on May 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love Emeril for coming up with this winning recipe. The key to a good muffuletta is the olive mixture, the longer you let it sit, the better the sandwich. I have been to New Orleans several times and going to Central Grocery for one of their muffulettas is a family tradition. We love their muffulettas so much, we've paid premium to have them shipped. No more is this an issue after discovering this recipe. Its so close to the real deal (unlike many restaurant wanna-be's, I now make these instead of buying them. The only issue I have with this recipe is the suggestion to warm it up! Although i'm sure that tastes great and elevates this sandwich to another level, muffulettas are supposed to be served cold!
By kshuda_12513106
Little Canada, 63
on August 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super easy - - bought all the ingredients at Trader Joe's and just assembled it! I did substitute the meats a little, and used provolone and asiago cheeses, plus used Trader Joe's green olive tapanade to substitute for the olive salad and it tasted great! I did add a little heat to the tapanade which probably brightened it's flavor. Rave reviews from family and friends.
By kimberlee_95630...
Folsom, 43
on August 10, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband and I just came back from New Orleans a few weeks ago and we were craving a muffuletta sandwich. This takes a bit of time but so worth it. It was full of all kinds of flavor!!! The olive salad and melted cheese made this sandwich fantastic!!
Read all 15 reviews