Holy Muffaletta Batman.. Mardi Gras is over and Spring Break is coming soon! Let’s celebrate BOTH!
Updated: Mar 2
Because it's pretty much impossible to find real muffaletta bread outside of New Orleans, I decided to use Ciabatta Rolls! Italian focaccia can also be used as it is very closely related, and even a regular sub roll will work too!
The not so Muffaletta Muffaletta!! 😜
#muffaletta #mardigras #neworleans #hellospring #springbreak #easytomake #sandwiches #delimeat #olives #olivetapinade #ciabatta #easypeasy #thefeed #thefeedfeed #italian #greenolives #blackolives #thecookingtrader #provolone #italianseasoning #salami #mortadella #redwine #springtime #party #caretojoinme #foodphotography #delicious #instafood #yum
Ingredients for the Olive Tapenade
1 cup green olives with pimentos, roughly chopped
1 cup pitted black olives
1/4 cup olive oil
2 tbsp. chopped parsley
3 tbsp. red wine vinegar
2 cloves garlic, minced
1 tsp. Italian seasoning
1 tsp. Dried oregano
1/2 tsp. Basil
1/4 cup onion, chopped
1 1/2 tbsp. capers, rinsed, dried, and chopped
Kosher salt and freshly ground black pepper
2 to 3 Italian pepperoncini, chopped (optional)
Ingredients For the Sandwich
2 tbsp. Butter, melted
4 Ciabatta rolls, sliced in half
4 oz. salami, thinly sliced
4 oz. ham, thinly sliced
4 oz. mortadella, thinly sliced
4 oz. roast beef
4 oz. provolone cheese, thinly sliced
4 oz. cheddar cheese, thinly sliced
Turn oven to broil, high.
Cut bread rolls in half and place on baking sheet lined with parchment paper.
Brush rolls with the melted butter and broil for 45 sec. to 1 minute or until edges are lightly toasted. Remove and set aside.
Combine the olives, oil, onions, parsley, vinegar, garlic, capers, all Italian seasonings, salt and pepper in a bowl and mix thoroughly. Layer the provolone , salami, mortadella, ham, roast beef, cheddar cheese and top with olive tapenade. Place the other half of the bread on top and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a heavy pan and set aside to rest for at least 1 hour. This is the “resting stage” and will allow the juices to absorb into bread.