This would make an outstanding addition to a Super Bowl Party! It can be made the morning of the party or the night before and it’s ready to go when the party starts!
My kids wanted to try “authentic” food from New Orleans. Every so often my children decide they want to try food from some location and I try to be as honest as possible in letting them know these are my translations. This may not be an authentic Muffaletta but it is someone’s interpretation of it.
I remembered Bobby Flay in New Orleans having a throw down over Muffalettas. I Googled Muffalettas and this recipe from Giada de Laurentis came up. It sounded savory and interesting so I decided to give it a try. The original recipe can be found here at Foodnetwork.com.
The sandwich was a hit. I thought it was a bit on the tart side but it seemed like I was the only one that really minded it. I also thought the sandwich was better after sitting for a few hours. The juices from the vinaigrette soaked into the bread and it was delicious.
The original recipe called for Mortadella. When I Googled Mortadella and saw that it was a sausage like baloney I was okay with that. But, then I kept reading that it was studded with the fat taken from the throat of a pig I stopped there and substituted baloney. I know I eat bacon but this was just a bit too much for me. I also figured once I told my son who is autistic what it was all I would hear throughout dinner was how we were eating pig’s throat.
This was good but was even better the next day! The vinegar had soaked into the bread and it was yummy!
Serve this with a side of potato salad or a nice green salad for a great lunch!
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf – I used a Parmesan topped loaf that was very good.
6 ounces thinly sliced Baked Ham
6 ounces thinly sliced German Baloney (the original calls for Mortadella)
6 ounces thinly sliced Genoa salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
- Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top.
- Layer the meats and cheeses in the bread bottom. Top with the onions.
- Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top.
- You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.