Muffuletta
Instructions:
- This savory meat and cheese sandwich with olives is a classic in the French Quarter of New Orleans, but with our recipe you won’t have to travel to get it. The name comes from the Italian muffuliette, which refers to soft Sicilian rolls. The first muffuletta was served at Central Grocery Company, and serious sandwich fans claim it still serves the best.
- 4 medium stalks celery, finely chopped (about 11â„4 cups)
- 1 cup drained giardiniera (Italian mixed pickled vegetables), finely chopped
- 1 cup loosely packed fresh parsley leaves, chopped
- 3â„4 cup pitted green olives, finely chopped
- 1â„4 cup olive oil
- 1â„4 teaspoon coarsely ground black pepper
- 1 garlic clove, minced
- 1 round (10-inch-diameter) loaf soft
- French or Italian bread (1 pound), cut horizontally in half
- 6 ounces thinly sliced smoked ham
- 6 ounces thinly sliced provolone cheese
- 6 ounces thinly sliced Genoa salami
- In medium bowl, combine celery, giardiniera, parsley, olives, oil, pepper, and garlic; set aside.
- Remove a 1-inch layer of soft center of bread from both halves to make room for filling.On bottom half of bread, spread half of olive mixture; top with ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
- Wrap sandwich tightly in plastic wrap, then foil, and refrigerate at least 2 hours or up to 24 hours. Cut into 8 wedges to serve.
- P R E P 30 minutes plus chilling
- MA K E S 8 main-dish servings