The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse's delicious muffuletta is packed with briny olives and pickled vegetables. I don't care for the pickled vegetables and I changed out several other things and added onions....so this is his recipe MY way.
To see his recipe click here
- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR 15 MIN
- SERVINGS: 8
- 8 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the ja
- 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
- 1 medium red onion sliced thin
- 2 1/2 teaspoons minced garlic
- 1 tablespoon minced shallot
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Pinch of dried thyme
- Pinch of crushed red pepper
- 1/2 cup extra-virgin olive oil
- 1 large loaf seeded Italian bread (about 1 1/4 pounds), split
- 1/4 pound sliced fresh mozzarella
- 6 hard salami
- 1/2 pound sliced Genoa salami
- 1/4 pound sliced mild provolone cheese
- Peperoncini,
- In a medium bowl, stir the pimento-stuffed olives with the capers and their respective liquids. Add the , garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
- Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the hard salami, Genoa salami and pepperoni. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.
Make Ahead
The recipe can be prepared through Step 1 and refrigerated for up to 2 days. The wrapped muffuletta can be kept at room temperature for 2 hours.
