These are fantastic and a New Orleans tradition! They are great for picnic or to take to the beach. They travel very well and the combined flavors are delicious! Cook time is chill time.
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- add 1/3 lb salami
- add 1 cup olive oil
- add 1/3 lb prosciutto
- add 1/2 cup roasted sweet red peppers
- add 1 cup pitted and chopped black-ripe olives or kalamata olives
- add 2 tablespoons red wine vinegar
- add 3 tablespoons chopped fresh parsley
- add 1/2 lb provolone cheese
- add 1/3 lb mortadella cheese
- add 1/2 lb mild cheese (such as Mozzarella)
- add 1 cup chopped green pimento stuffed olives
- add 3 cloves garlic
- Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches).
- Cut the loaf (or loaves) in half, and scoop out a little of the inside to make some room.
- Make the olive salad by combining the olives and roasted pepper, garlic and vinegar.
- Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf-- use plenty.
- On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.
- Top with the other half loaf.
- Wrap tightly with plastic wrap and set a heavy skillet on top of loaf or individual loaves.
- Chill for 1 hour.
- This helps compress for easier slicing and absorption of flavors.
- Slice into wedges (or eat the individual loaves).
- *The roasted red peppers are Italian-style, available at many Italian delis or in the ethnic aisle in the grocery store.