Muffuletta Sandwich

Muffuletta Sandwich

Muffuletta spread is a key component of the iconic New Orleans sandwich, bursting with the flavors of a diverse olive salad. This piquant spread includes a mix of chopped green and black olives, vegetables, and a blend of herbs and oils. It's not just a condiment; it's the soul of the muffuletta, marrying the rich meats and cheeses with a tangy, savory, and slightly crunchy bite that's utterly irresistible.

INGREDIENTS

1 cup Garlic Stuffed Olives, coarsely chopped 

1/2 cup black Mission olives, coarsely chopped 

1/3 cup Fire Roasted Red Peppers, drained and coarsely chopped 

1/4 cup roughly chopped pickled cauliflower florets 

2 tablespoons drained capers 

1 tablespoon chopped celery 

1 tablespoon chopped carrot 

1/2 cup Green Chili stuffed olives, coarsely chopped 

1/4 cup marinated cocktail onions 

1/2 teaspoon celery seed 

1 teaspoon dried oregano 

1 teaspoon dried basil 

3/4 teaspoon ground black pepper 

1/4 cup Lemon White Balsamic Vinegar 

1/2 cup Basil Infused Olive Oil

Olive condiment: In a medium bowl, combine the olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, lemon balsamic vinegar, and basil olive oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight. 

Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Makes: 8-10 servings Time: 20 mins + overnight marination