Photo: Miss Rachael's Muffuletta Recipe
Ingredients
- 1/2 cup hot pepper salad or giardiniera, Italian hot pickled vegetables (cauliflower, carrots, olives, celery and peppers) found in bulk bins near specialty olives or in jars on Italian foods aisle
- 1/2 cup pitted Sicilian green olives or other good quality large pitted green olives
- A drizzle of extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary, a couple of sprigs or, 1 teaspoon dried, 1/3 palm full
- 1 large round loaf crusty bread, 10 to 12 inches
- 1/4 pound sliced Genoa salami or sweet sopressata
- 1/4 pound sliced capacola spicy ham
- 1/4 pound sliced provolone
Directions
Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.
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By mabennetts
Arvada, 44
on February 02, 2010
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I've made this several times and always with excellent reviews from our guests! I was freaking when I couldnt find it under the mufaletta search for this year 's our Super Bowl party. Thank God I found! Its a must try if you want major compliments! All's well now on the muffaletta side, now to find my jambalya recipe....
By JulieO1977
on January 06, 2010
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I served this as an appetizer at our Christmas party and everyone loved it, even the kids. It is also beautiful to look at! I made it in the morning and wrapped it up and kept it in the fridge until we were ready - it was even great the next day. I did hollow out the bread (a little too much but just pressed it down and it was really delicious.
By ehoward_7569495
College Park, MD
on April 06, 2008
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Was really craving a good Italian sandwich, and this really hit the spot. I'll add some hots next time.
Read all 15 reviews