Tailgate Muffuletta Sandwich

Name: Tailgate Muffuletta Sandwich
Prep time: 35 min
Cook time: 1 min
Total time: 36 min
Cuisine: American
Ingredients: 1 and 1/2 cups chopped pimento-stuffed olives; 1 cup chopped ripe olives; 2 tablespoon capers, drained; 3 anchovies, drained, chopped; 2/3 cup olive oil; 1 and 1/2 tablespoons fresh lemon juice; 1/2 cup chopped parsley; 2 garlic cloves, minced; 1 teaspoon dried oregano leaves; 1 round loaf italian bread (8 to 10 inches in diameter); 2/3 pound mortadella, thinly sliced; 2/3 pound provolone cheese, thinly sliced; 2/3 pound italian salami, thinly sliced

The Daily Meal Staff|Feb. 7, 2021 3:37 pm EST

4.5 (2 ratings)

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This classic New Orleans sandwich is the perfect party food—it's best when made ahead of time, is great for feeding a crowd, and isn't one bit good for you (but is oh-so-delicious).This recipe is from "Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans" (Chronicle Books, 2008) by Marcelle Bienvenu and Judy Walker and was originally published in the Chicago Tribune.

Prep Time

35

minutes

Cook Time

1

minute

Servings

6

Total time: 36 minutes

Ingredients

1 and 1/2 cups chopped pimento-stuffed olives
1 cup chopped ripe olives
2 tablespoon capers, drained
3 anchovies, drained, chopped
2/3 cup olive oil
1 and 1/2 tablespoons fresh lemon juice
1/2 cup chopped parsley
2 garlic cloves, minced
1 teaspoon dried oregano leaves
1 round loaf italian bread (8 to 10 inches in diameter)
2/3 pound mortadella, thinly sliced
2/3 pound provolone cheese, thinly sliced
2/3 pound italian salami, thinly sliced

Directions

Step 1: Combine 1 and 1/2 cups chopped pimento-stuffed olives, 1 cup chopped ripe olives, 2 tablespoons capers, 3 chopped anchovies, 2/3 cup olive oil, 1 and 1/2 tablespoons fresh lemon juice, 1/2 cup chopped parsley, 2 minced garlic cloves and 1 teaspoon dried oregano leaves in a bowl. Cover; chill, 2 to 4 hours.
Step 1: Cut 1 round loaf of Italin bread in half horizontally. Remove some of the soft inside from both the top and the bottom, leaving a 3/4-inch-thick shell.
Step 2: Brush the inside of the top and bottom shells with the olive salad marinade collecting at the bottom of the bowl. Stir the olive salad to blend; spoon half onto the bottom round of bread.
Step 3: Arrange 2/3 pound of thinly slided mortadella over the olive salad; layer with 2/3 pound of thinly sliced provolone and 2/3 pound of thinly sliced Italian salami. Mound the remaining olive salad on top; cover with the top shell.
Step 4: Wrap the sandwich tightly with plastic wrap; chill for at least 1 hour. Before serving, allow to come to room temperature, about 1 hour. Cut sandwich into wedges and serve.