Loaded with flavors, this is a hearty Italian favorite with a California twist. The muffuletta sandwich is said to have originated in New Orleans, by a delicatessen owner, a Sicilian immigrant. The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, the signature olive salad is allowed to combine for at least 24 hours for intensity of flavours.
- 1/2 cup pitted Kalamata olives
- 1/2 cup pitted green olives
- 1/4 cup diced dill pickle
- 2 tbsp chopped sundried tomatoes
- 1 tbsp chopped jalapenos
- 1/2 cup chopped roasted red peppers
- 2 minced cloves of garlic
- 1/4 cup olive oil
- 2 tbsp chopped fresh basil
- 1 cup shredded kale or arugula
- 1 tsp salt
- 1 tsp pepper
Combine all the above ingredients into a bowl and mix. Can be made the day before. Cover and refrigerate.
- 1 large ciabatta loaf or other soft Italian bread cut in half lengthwise
- 1/4 lbs sliced roast beef
- 1/4 lb sliced hot Genoa salami
- 1/4 lbs sliced black forest ham
- 1/2 lbs sliced Provolone cheese
- 1/2 lbs sliced Smoked Mozzarella cheese
- 2 tbsp Dijon Mustard
Spread 1 tbsp of Dijon onto each side of the loaf
Spread the filling over both halves of the loaf
Lay the roast beef on one side of the loaf
Lay the Genoa salami on the opposite side as well as the ham
Place the provolone on top of roast beef
Place mozzarella on top of ham
Fold the 2 halves together and tightly wrap them in saran wrap.
Place between 2 baking pans and place a heavy cast iron pan or another heavy object to press the sandwich together. Or if you have one use a sandwich press. Leave to flatten for an hour turning in 30 minutes or longer if you desire.
Remove from saran, cut into 4 pieces and serve