Real N'awlins Muffuletta

Recipe View Prepare the Olive Salad: Roughly chop the green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot until finely minced. (15 minutes)

Recipe View Combine the Ingredients: In a medium bowl, combine the chopped vegetables with oregano, basil, black pepper, and celery seed. Add olive oil, canola oil, and red wine vinegar. Mix well to ensure the vegetables are coated in oil and spices. (5 minutes)

Recipe View Marinate: Transfer the olive salad mixture into a glass jar (or another non-reactive container). If needed, pour in more oil to ensure all ingredients are submerged. (2 minutes)

Recipe View Refrigerate: Cover the jar or container and refrigerate the olive salad for at least 8 hours, or preferably overnight. This allows the flavors to meld and intensify. (8 hours)

Recipe View Assemble the Sandwiches: Cut each loaf of Italian bread horizontally. Gently hollow out some of the excess bread from both halves to create space for the filling. (10 minutes)

Recipe View Spread the Olive Salad: Generously spread each cut side of the bread with equal amounts of the olive salad, including the flavorful oil. (5 minutes)

Recipe View Layer the Meats and Cheeses: On the bottom half of each loaf, layer half of the salami, ham, mortadella, mozzarella, and provolone slices, distributing them evenly. (10 minutes)

Recipe View Final Touches: Replace the top half of each loaf onto the filled bottom halves. Cut each gigantic sandwich into quarters. (5 minutes)

Recipe View Serve: Serve immediately, or wrap tightly in plastic wrap and refrigerate for a few hours to allow the flavors to further meld and the olive salad to soak into the bread.