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Muffuletta Sandwich

This New Orleans classic, invented at the Central Grocery many years ago, is perfect for a picnic.

   

1 (1 pound/450 g) loaf fresh Italian bread
1/4 pound thinly-sliced salami
1/4 pound thinly-sliced ham
1/4 pound thinly-sliced mortadella
1/2 pound provolone cheese, sliced
1/4 pound smoked provolone or mozzarella cheese, sliced

Olive Salad:
1/3 cup/80 mL Watkins Garlic & Parsley Grapeseed Oil
1/3 cup/80 mL grated Parmesan cheese
8 oil-cured black olives, pitted and chopped
8 green olives, pitted and chopped
1 tbsp/15 mL Watkins Onion & Garlic Pepper Blend
1/2 tsp/2.5 mL Watkins Garlic Granules
1/2 tsp/2.5 mL Watkins Celery Seed
1/2 tsp/2.5 mL Watkins Red Pepper Flakes

Combine ingredients for olive salad; let marinate in refrigerator overnight (or at least 1 hour). Slice bread in half horizontally. Spread olive salad thickly on bottom, then layer with meats and cheeses. Cover with top layer of bread. Serve immediately, or wrap tightly with plastic wrap and refrigerate overnight. This allows flavors to mingle and soak into bread.

Serves 4 generously.


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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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