New Orleans Muffuletta

2005-02-06
  • Yield : 4
  • Servings : 4
  • Prep Time : 50m
  • Cook Time : 60m
  • Ready In : 1:50 h
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I had wonderful guests this summer from the New Orleans area. As a hostess gift we were rewarded with three potholders reflecting recipes of the New Orleans cuisine and the Mardi Gras colors of gold, purple, and green. The recipe potholders were distributed by Dixieland Music and Gifts. They are so pretty I want to frame them. Here is one of the recipes.

Ingredients

  • 1 large round loaf Italian
  • 1/3 pound hard salami, sliced thin
  • 1/3 pound ham, sliced thin
  • 1/3 pound provolone, sliced thin
  • 1/3 pound mozzarella, sliced thin
  • 2/3 cup green olives, pitted chopped
  • 2/3 cup black olives, pitted chopped
  • 1/4 cup pimento, chopped
  • 3 cloves garlic, minced
  • 1/3 cup parsley
  • 1/4 tsp black pepper
  • 1/2 cup olive oil
  • 1 fillet anchovy mashed
  • 1 tbsp capers

Directions

Step 1

Muffuletta: Slice bread horizontally in half, brush bottom, half with a little olive oil. Later on Ham, salami, provolone, and mozzarella. Top with olive salad. Put top half on and cut into quarters.

Step 2

Olive Salad: Mix thoroughly the ingredients for olive salad; 12 hours in covered container.



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