by Kevin
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my 13 recipes »
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Kevin's Notes:
Expand1 cup pimento-stuffed Spanish olives Ask a question about this ingredient
1/2 cup pitted Kalamata olives Ask a question about this ingredient
1/2 cup pitted Sicilian-style green olives Ask a question about this ingredient
1/2 cup giardiniera (Italian pickled vegetables) Ask a question about this ingredient
1/4 cup pepperoncini Ask a question about this ingredient
1/4 cup pickled onions Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 lg. clove garlic, chopped Ask a question about this ingredient
1 lemon, juiced Ask a question about this ingredient
1 tablespoon capers Ask a question about this ingredient
1 tablespoon minced fresh oregano Ask a question about this ingredient
1/4 teaspoon ground black pepper Ask a question about this ingredient
Drain all ingredients. Place everything in a food processor and pulse until coarsely chopped. Refrigerate overnight.
Ask a question about this stepMixture will keep for six months sealed in a glass jar in the refrigerator.
Ask a question about this step1 loaf Italian bread, split in half and cut into quarters* Ask a question about this ingredient
1 cup olive salad Ask a question about this ingredient
1/4 pound sliced ham Ask a question about this ingredient
1/4 pound sliced mortadella Ask a question about this ingredient
1/4 pound sliced Genoa salami Ask a question about this ingredient
1/4 pound sliced mozarella Ask a question about this ingredient
1/4 pound sliced provolone Ask a question about this ingredient
Spread olive salad on the bottom of each section of bread. (Note: It must be on the bottom so the bread will absorb the juices.)
Ask a question about this stepArray one fourth of each remaining ingredient over the salad.
Ask a question about this stepPlace top slice if bread on sandwich.
Ask a question about this stepFor best results, wrap each sandwich tightly in plastic wrap and let it meld for a couple of hours or as long as 8 hours.
Ask a question about this step*Note: Central Grocery uses a round, rather flat loaf of bread about 8-inches in diameter and sells whole and half sandwiches (although a quarter is perfect for most people). This bread is denser than most Italian bread and I've had a sandwich that was 24 hours old (brought to me by a friend) that was perfect.
Ask a question about this step
Merrill is a co-founder of food52.
love ur pic
now there are 4 muffulettas up for this contest
obviously an inspired idea :)