Muffaletta is a mouthwatering New Orleans specialty sandwich that’s stacked high with layers of Italian meats, cheese and a briny olive relish—it’s so packed, in fact, you need to hollow out the bread to fit all the goodness in. By Woman's Day Kitchen Be the first to rate this recipe Recipe Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories 343 Total Fat 17g Saturated Fat 5g Cholesterol 35mg Sodium 1440mg Total Carbohydrate 29g Dietary Fiber 1g Sugars n/a Protein 15g Calcium -- Kana Okada/Woman's Day Serves: 6 Total Time: 6 hr 15 min Prep Time: 15 min Ingredients U.S. Metric Conversion chart 1 cup(s) pimiento-stuffed green olives, chopped 2 tablespoon(s) olive oil 2 tablespoon(s) red wine vinegar 1 clove(s) garlic, finely chopped 1/2 teaspoon(s) dried oregano 1 tablespoon(s) capers, chopped (optional) Black pepper 1 round bread (about 8-in. diameter; 1 lb) 4 ounce(s) thinly sliced capicola ham Touch Monitor 4 ounce(s) thinly sliced Genoa salami 2 ounce(s) thinly sliced provolone cheese Directions In a medium bowl, combine the olives, oil, vinegar, garlic, oregano, capers (if using) and ? tsp pepper. Split the bread in half and scoop out the inside of both the top and bottom, leaving a ?-in.-thick shell. Spread the olive mixture on the cut sides of the bread and form a large sandwich with the ham, salami and provolone. Wrap the whole sandwich in plastic wrap and place on a large Loop 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.
