You may not be able to go to New Orleans, but your taste buds will feel like they are there when they bite into this delicious and substantial Muffaletta sandwich. This Big Easy street food classic is big and easy to make.
Ingredients
1 10-12 inch round bread covered with sesame seeds cut in half horizontally
2 tablespoons of olive oil
1 cup of olive salad muffaletta
12 to 24 slices of black forest ham
12 slices of provolone cheese
12 to 24 slices of bologna or mortadella
12 slices of mozzarella
12 to 24 slices of salami
Instructions
Open the bread on a large surface like a cutting board. Remove part of the bread inside to create space for the pile of meats and cheeses.
Brush the open sides of each half of the bread with olive oil. Spread the olive salad over the olive oil on both pieces of bread.
In the lower half of the sandwich, start placing the ham, the provolone, the mortadella or bologna and the mozzarella.
In the opposite (upper) half of the sandwich, place the salami over the olive salad. Using the salami to help keep the olive salad in place, reverse the top and place it on the bottom.
Press the sandwich down and secure it with plastic wrap. Remove the plastic wrap before serving.
The sandwich can be stored overnight (covered with plastic wrap) if necessary or sliced and served immediately.
Recipe Notes
Mortadella is not easy to find in ordinary grocery stores. A cured pig encrusted with pieces of fat, the closest substitute is common mortadella. But don’t be skeptical. It tastes amazing in this combination. Plus, it’s easier to make this sandwich if you pile everything on one side EXCEPT the last layer of meat. Place the salami on the opposite side to help keep the olive salad in place while you invert half of the sandwich on the other side. This sandwich is easier to cut with a serrated bread knife. To prepare it for a picnic or potluck, cut it into portions and rewrap each part in plastic wrap.