Ingredients
-
10 inch round italian bread
-
olive salad, either a mix like I used, which I added more to, or you can make your own.
-
1/2 lb each of mortadella, salami and capicollo or meats of your choice. ( you might have extra left over)
-
1 lb slicing provolone or a mixture of mozzarella and provolone
-
olive oil
-
a cup or more each of Italian black and green olives, chopped
-
a jar of vegetable giardiniera that has carrots, cauliflower and celery, drained and chopped
-
a jar of marinated artichoke hearts, drained and chopped
-
a jar of roasted red peppers, drained and chopped
-
fresh parsley, 1 garlic clove and fresh crunchy celery and oregano
-
toss everything into a bowl and mix well together with good olive oil
A traditional-style muffuletta sandwich would consist of a muffuletta loaf split horizontally and loaded with tiers of olive salad, salami, ham, Swiss cheese, provolone, and mortadella al seasoned to perfection. Quarter, half, and full-sized muffulettas are sold.
The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.
(Visited 28 times, 1 visits today)
How to Make The Muffaletta Sandwich
Trivia
Commonly eaten during celebration days; In Palermo it is most commonly eaten on the Day of the Dead, November 2. |