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The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana, using the same bread. We had one when we were down there (waited in line for almost 20 minutes at Central Grocery but it was worth it). I thought it was a little salty but god knows i was sweating so much in NOLA that I needed the "electrolytes." Fun sandwich and cool because it reminds you what a melting pot of cultures New Orleans has.

Category Entrée
Chef Central Grocery
Contributor Jeremiah
Last Update 6/10/2015 4:29:30 PM
Prep Time 30 min
Cook Time 360 min
Serves 6

arrow_right Pimiento-stuffed green olives, 1 cup
 arrow_right Olive oil
 arrow_right Red wine vinegar
 arrow_right garlic, 1 clove
 arrow_right Oregano (dried)
 arrow_right Capers, 1 Tbls (optional)
 arrow_right Black pepper, 1/4 tsp
 arrow_right Round Bread (about 8-in. diameter), 1 lb
 arrow_right Capicola ham slices, 4 oz
 arrow_right Genoa salami slices, 4 oz

Cooking Instructions

 Finely chop olives, capers and garlic
 In a medium bowl, combine the olives, oil, vinegar, garlic, oregano, capers, and pepper.
 Split the bread in half and scoop out the inside of the top and bottom, leaving a 3/4-in.-thick shell.
 Spread the olive mixture on the cut sides of the bread and form a large sandwich with teh ham, salami, and provolone.
 Wrap the whole sandwithc in plastic wrap and place on a large plate or baking sheet.
 Place a second plate or baking sheet on top and put heavy cans on the plate to weigh it down.
 Refrigerate for 6 hours or up to overnight.
 Cut into wedges before serving.

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