Kicked-Up New Orleans Muffuletta

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: The Italian Challenge

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 to 6 main course servings or 10 to 12 appetizer servings

Times:

Prep: 25 min
Inactive Prep: 24 hr 0 min
Cook: 20 min
Total:: 24 hr 45 min

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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.

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Comments & Reviews

recipe Kicked-Up New Orleans Muffuletta
Yvette Yonkers, NY 03-13-2008
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Fabolous!
Rated: 5 stars out of 5

I made this sandwich for a picnic and my friends could not stop raving about it! Also, I served the leftover olive salad as... a side dish. To my amazement, there were NO leftovers to take home! Make the sandwich the day before and don't bother heating it up. Tastes just as good.Read more
recipe Kicked-Up New Orleans Muffuletta
Anonymous 12-01-2007
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Just Delisious
Rated: 5 stars out of 5

this will be a new addition to New Years Eve Party, Thanks Emeril.
recipe Kicked-Up New Orleans Muffuletta
Bonnie Rohnert Park, CA 05-04-2007
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Real deal
Rated: 5 stars out of 5

Just what I was looking for!
recipe Kicked-Up New Orleans Muffuletta
STEVE Iowa City, IA 04-29-2007
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Unique & Superb!
Rated: 5 stars out of 5

This is absolutely delicious--the supreme sandwich. We make our own big round loaf of home made bread with roasted sesame... seeds on top, slice it open, put the ingredients in, and do like Emeril says!!! Wrap it in foil and bake it until it's warmed through and the cheese is gooey! People go nuts over this thing, and it's so rich with the oil and marinated veggies. Do them a couple of days ahead, and the flavors just steep together beautifully.Read more
recipe Kicked-Up New Orleans Muffuletta
Anonymous 04-28-2007
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Olive Salad
Rated: 5 stars out of 5

This IS my favorite olive salad. Just like being back in New Orleans :)
recipe Kicked-Up New Orleans Muffuletta
Anonymous 04-01-2007
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Worth the wait
Rated: 5 stars out of 5

Expensive to make, waiting for the olive salad takes a while.