Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it’s traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah,
Ingredients
- 1 cup pimiento-stuffed olives, chopped
- 3/4 cup olive oil
- 1 celery rib, finely chopped
- 1/2 cup sliced pepperoncini, chopped
- 1/2 cup pitted Greek olives, chopped
- 1/4 cup cocktail onions, drained and chopped
- 1/4 cup red wine vinegar
- 2 tablespoons capers, drained
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon celery seed
- 1 round loaf (1 pound) unsliced Italian bread
- 1/2 pound thinly sliced Genoa salami
- 1/2 pound thinly sliced deli ham
- 1/2 pound sliced mortadella
- 1/2 pound sliced Swiss cheese
- 1/2 pound sliced provolone cheese
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 slice: 762 calories, 59g fat (18g saturated fat), 103mg cholesterol, 2326mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 35g protein.
