Muffulettas

Name: Muffulettas
Total time: 25 min
Yield: 4
Ingredients: 1 c. giardiniera; 1/4 c. pimiento-stuffed olives; 1/4 c. pepperoncini; 2 stalk celery; 1/4 c. packed fresh flat-leaf parsley leaves; 2 tbsp. extra-virgin olive oil; pepper; 1 loaf artisanal country bread; 4 oz. Genoa salami; 4 oz. lower-sodium deli ham; 4 oz. provolone cheese

Published: Jun 28, 2012

Yields:

Total Time:

25 mins

Cal/Serv:

385

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This sandwich was born in New Orleans, and tastes best when refrigerated for a few hours after assembly to let the flavors meld together.

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Ingredients

1 cup giardiniera
1/4 cup pimiento-stuffed olives
1/4 cup pepperoncini
2 stalk celery
1/4 cup packed fresh flat-leaf parsley leaves
2 Tbsp. extra-virgin olive oil
pepper
1 loaf artisanal country bread
4 oz. Genoa salami
4 oz. lower-sodium deli ham
4 oz. provolone cheese

Directions

1. Step 1In large bowl, combine giardiniera, olives, pepperoncini, celery, parsley, 1 tablespoon oil, and 1/8 teaspoon freshly ground black pepper. Toss until well mixed.
2. Step 2Use serrated knife to cut bread in half horizontally. With fingers, remove most of center of bread, leaving 1 inch of bread all around crust. Reserve center of bread for another use.
3. Step 3Drizzle 1 tablespoon oil all over cut sides of loaf. Layer salami and ham on bottom half of bread. Top with giardiniera mixture, then cheese. Cover with top half of bread, pressing top down. Use serrated knife to cut sandwich into quarters. Sandwiches can be wrapped tightly and refrigerated up to 1 day.