Hot Muffuletta with Olive Salad

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Muffuletta pronounced “moo-foo-Let-ta” or “muff-uh-LOT-uh” originated in New Orleans.  This particular take on the New Orleans staple is open-faced and toasted to perfection.  I came across this recipe many years ago on the internet (I do not know what website it originated from) and its been one of my family’s favorites ever since.  There are 3 important parts to this sandwich: 1st is a roasted garlic puree, 2nd is the olive salad, 3rd is the bread, meat, and cheese, and I am going to give you step by step instructions that will bring you from start to finish.  These marvelous sandwiches would be great to serve at a Super Bowl Party!

Ingredients for Roasted Garlic Puree:

1/2 cup peeled garlic cloves

1/2 cup extra-virgin olive oil

Directions for Roasted Garlic Puree:

Preheat oven to 300 degrees Fahrenheit.

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Place garlic cloves in an oven- proof bowl, pour olive oil over garlic until cloves are covered.  Cover bowl with aluminum foil and roast in 300 degree Fahrenheit oven until light brown, about an hour.

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Strain garlic, reserving the oil.  Put the garlic in a food processor or a blender gradually adding enough oil to puree into a smooth paste.  You will need 1 tablespoon of this garlic puree, you can refrigerate the rest.

Ingredients for the Olive Salad:

1 cup pitted, large Greek olives

1 cup queen-size manzanilla olives with pimentos

1 (16oz) jar Italian giardiniera vegetables drained

1 tablespoon minced fresh parsley

1 tablespoon roasted garlic puree (see recipe above)

1/2 teaspoon dried oregano

1/2 cup plus 1 tablespoon extra-virgin olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon white pepper

1/8 teaspoon crushed red pepper flakes

Directions for Olive Salad:

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Put the olives and giardiniera in a food processor, pulsing until everything is coarsely chopped.

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Place olives and giardiniera in a bowl.  Add: parsley, garlic puree, olive oil, and spices.  Mix.  Cover and marinate in the refrigerator for at least 4 hours.  This makes about 4 servings.  You can refrigerate the leftovers.

Ingredients for Hot Muffuletta:

1 (15 inch) loaf of french or italian bread

1 cup of olive salad (see recipe above)

1/4 pound sliced Genoa salami

3/4 pound sliced Provolone cheese

1/4 pound sliced baked ham

1/4 pound sliced mortadella

Directions for Hot Muffuletta:

Preheat oven to 350 degrees Fahrenheit.

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Slice bread in half length-wise and lay open halves on a baking sheet.

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Spread olive salad over each half of bread.

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Divide salami over each half of bread.

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Divide half of the Provolone cheese over each half of bread.

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Divide ham over each half of bread.

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Divide mortadella over each half of bread.

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Divide the remaining Provolone cheese over each half of bread.

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Bake in 350 degree Fahrenheit oven for 10 minutes, until cheese is melted.  Then broil for 2 to 3 minutes until the cheese turns golden brown.

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Slice open faced sandwiches and enjoy!

Click here for printable recipe.

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3 thoughts on “Hot Muffuletta with Olive Salad

  1. This looks absolutely awesome! We usually have Subway meatball subs when heading out to the parades here for Mardi Gras, but I may have to change to this. Or maybe have it during the Gemini parade (the parade the Saturday closest to Mardi Gras) when we can go because the hubs has to work!

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  2. That’s so cool that you get to take part in the Mardi gras festivities. I have several family members that have gone to New Orleans for Mardi gras and it sounds like an awesome time! If you try the muffulettas I hope you like them:)

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  3. Are you find Muffuletta Hot in Chicago. Sonoma farm provide best flavour Muffuletta Hot sandwich recipes. Free shipping Order now by online.

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