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    You are in: Home / Cheese / Muffuletta Recipe
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    Muffuletta

    Muffuletta. Photo by Cadillacgirl

    1/2 Photos of Muffuletta

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    evelyn/athens's Note:

    One of the world's best sandwiches and great picnic fare! This has to be made ATLEAST 30 minutes before consuming and pressed with weights in the fridge to kind of 'meld' and 'marry' all the wonderful flavours together.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 2/3 cups pimento stuffed olives, chopped
    • 1 1/2 cups kalamata olives, pitted and chopped
    • 2/3 cup extra virgin olive oil
    • 1 (4 ounce) jar red peppers, drained and chopped (pimientos)
    • 1/3 cup minced fresh parsley
    • 3 anchovy fillets, minced
    • 2 tablespoons capers, drained,rinsed and patted dry
    • 1 tablespoon minced garlic
    • 1 teaspoon oregano, crumbled (preferably Mediterranean)
    • salt and pepper
    • 1 loaf round Italian bread or 1 loaf French bread, 8 inch (about 1 lb)
    • 4 ounces italian salami, thinly sliced
    • 4 ounces provolone cheese, thinly sliced
    • 4 ounces mortadella, thinly sliced

    Directions:

    1. 1
      Combine first 9 ingredients in medium bowl.
    2. 2
      Season and leave overnight for flavours to blend together.
    3. 3
      Drain olive salad and reserve liquid.
    4. 4
      Using long, serrated knife, but bread in half horizontally.
    5. 5
      Remove doughy centers of each half, leaving a 1 inch thick shell.
    6. 6
      Brush insides of bread shells with reserved liquid.
    7. 7
      Press ½ of olive salad in bottom shell.
    8. 8
      Layer salami, provolone and mortadella over the olives.
    9. 9
      Press on remaining olive salad.
    10. 10
      Cover with top round of bread and press down gently.
    11. 11
      Wrap tightly in foil.
    12. 12
      Cover with a tray or cutting board and place 3, 5 lb weights (various large cans) and refrigerate atleast 30 minutes.
    13. 13
      (can be prepared up to 6 hours ahead – this is great picnic fare).
    14. 14
      Cut into 6 wedges.
    15. 15
      Pierce each with a long toothpick and serve.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on August 22, 2003

      55

      Absolutely delicious !!! I loved it and it was so easy :) Thanks for a great recipe Steph

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2013

      55

      This was great! I used french bread. The only change I made was I used mozza instead of provolone (the stuff I bought was gross). It sat in the fridge from 7am to noon with misc fridge items piled on top - haha. Made for ZWT 9

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2011

      55

      This is a wonderful sandwich! The flavors in the olive salad are just perfect- tangy, salty and rich; which perfectly compliments the meat and cheese. I used a long loaf of french bread, and cut into small servings for a potluck lunch. Also, I made the night before, and let marinate in the fridge for about 18 hours. Great flavor and texture!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Muffuletta

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 575.3
     
    Calories from Fat 393
    68%
    Total Fat 43.7 g
    67%
    Saturated Fat 11.1 g
    55%
    Cholesterol 38.8 mg
    12%
    Sodium 1318.2 mg
    54%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 3.0 g
    12%
    Sugars 1.6 g
    6%
    Protein 16.0 g
    32%

    The following items or measurements are not included:

    pimento stuffed olives

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