NOLA Muffaletta

By • June 4, 2011 • 11 Comments

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Author Notes: This is one of THE sandwiches of New Orleans. It's meant to be made ahead of time and enjoyed at your leisure.Traditionally served in a round loaf on sourdough or Italian bread, I chose ciabatta for its ease in slicing. This sandwich travels well and can be served cold or at room temperature.inpatskitchen

Food52 Review: InPatsKitchen’s NOLA Muffaletta drew me in right away with its vibrant olive salad, which is the backbone of these jam-packed sandwiches. The olive salad is vibrant in color and flavor, thanks to the addition of capers, giardinera, and red onion. The recipe made far more than I needed for my muffaletta, but I put it to good use in both pasta and potato salads, creating a trio of great road trip foods! The sandwich is by far the best option, of course: the ciabatta bread soaked up the juices of the salad and the flavors melded to create a wonderful, easy-to-pack, portable lunch!
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Serves 4 to 6

For the olive salad

  • 1 1/2 cups Kalamata olives, finely chopped
  • 1 1/2 cups pimiento stuffed green olives, finely chopped
  • 1 cup giardiniera, finely chopped
  • 1 tablespoon brined capers, chopped
  • 2 cloves finely minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried Italian seasoning
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup extra virgin olive oil
  1. Combine all ingredients and refrigerate for at least an hour in order for the flavors to blend.

For the sandwich

  • 1 loaf ciabatta bread (about 14 by 8 inches), sliced horizontally
  • 1/2 to 3/4 pound deli ham, sliced thin
  • 1/2 to 3/4 pound genoa salami, sliced thin
  • 1/2 pound thinly sliced provolone cheese
  • as much of the olive salad as you like
  • extra virgin olive oil
  • dried Italian seasoning
  1. Brush the cut sides of the ciabatta loaf with the olive oil and sprinkle on some Italian seasoning.
  2. Layer the salami, ham, and cheese on the bottom side of the bread, finishing with a thick layering of the olive salad.(or sprinkle the olive salad between each layer of meat and cheese -- no rules!)
  3. Place the top of the loaf on the sandwich, wrap tightly in plastic wrap, and place the loaf in the refrigerator with some weight on it for at least two hours. Slice and serve.

Tags: filling, New Orleans, salty, travels well

Comments (11) Questions (0)

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10 months ago beejay45

We picked up Muffalettas at the Central Grocery the morning we left New Orleans to drive home to California. OMG, they were so divine. I've tried any number of times to make them, but I've never gotten the olive salad right. I think the giardiniera is what was missing. I'd completely forgotten there were veggies in it (the olive salad). Maybe this will be my perfect California version. Thank you!

Dscn3274

10 months ago inpatskitchen

Thank YOU beejay45! I hope you give this a try...it's one of our favorite sandwiches!

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almost 3 years ago Kevin

It's worth noting that this sandwich improves if made a few hours in advance so the juices have time to soak into the bread. It's my second favorite picnic food.

Dscn3274

almost 3 years ago inpatskitchen

You're so right Kevin...I actually think it's better the next day!! So what's your first favorite?

Dscn3274

almost 3 years ago inpatskitchen

Oops! Just saw it..we love pasties too!

Me

almost 3 years ago wssmom

I am hungry for this. Must have one soon!

Dscn3274

almost 3 years ago inpatskitchen

We actually had one for dinner last night!!

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

love love love a good muffaletta! And this one looks very good!

Dscn3274

almost 3 years ago inpatskitchen

Thanks!! It really is!!

Dscn3274

almost 3 years ago inpatskitchen

Thank you ma'am...Since there are only two of us, we often have this for breakfast the next day (can't wait for lunch!).

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's just after 7 a.m. and I could happily polish off one of these. Beautiful.