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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Muffaleta Sandwich Recipe

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This recipe for Muffaleta Sandwich is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
½ c. olive oil
6 T. red-wine vinegar
2 large cloves garlic, minced
2 T. chopped fresh oregano or 1 T. dried

1- 8 inch round sourdough bread loaf or pizza bread loaf
¼ lb. each thinly sliced salami, ham, and provolone

Olive Salad:
1 - 7 oz. jar marinated artichokes, drained and chopped
½ c. each, sliced black olives, sliced Calamata olives, diced roasted red pepper
2 celery stalks, diced
¼ c. spanish martini olives, sliced
4 oz. diced fresh mozzarella
Directions:
Directions:
Make dressing by combining ingredients in small bowl and whisk until blended. Set aside.
In medium bowl combine olive salad ingredients and mix well.
Slice off top third of bread loaf and remove soft bread from inside bottom piece
Brush cut side of bread top and inside of shell with half the dressing; add remaining dressing to salad mix and mix well. Spoon salad into bread shell. Layer salami, ham and provolone over salad; place bread top over all. Wrap tightly in aluminum foil. Refrigerate up to four hours. Cut into wedges. Serve at room temperature.
Personal Notes:
Personal Notes:
We first had this sandwich at the Central Grocery in New Orleans. If you're ever there don't miss out on it!! This is about as close as I could come to a copy.

 

 

 

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