Muffaletta

This muffeletta recipe is inspired by Central Grocery's original Muffaletta. Born (but not raised) in Louisiana, the love for this sandwich is in my blood! Mortadella, Provolone, Genoa Salami, Prosciutto, and other great ingredients, meld together on a sturdy, yet soft pagnotta bread and mingle in your mouth! #SoNomNom4u #Muffaletta #CentralMarketMuffelettaInspired #LouisianaRecipe





















Sandwich Ingredients:

1/4 lb Mortadella

1-1/2 cup olive salad (See recipe below)

1 lb provolone cheese, thin sliced

1/4 lb Genoa Salami (or hard salami if you prefer)

1/2 lb Prosciutto

1 Pagnotta Bread (Recipe HERE) (should be made ahead and frozen/thawed or cooled completely)


Garlic Aioli Ingredients:

1/2 cup Mayonnaise

6 garlic cloves, minced


Olive Salad Ingredients:

1 cup Green olives with pimento

1/2 cup kalamata olives

1 cup giardiniera (I use Mezzetta)

1/4 cup fresh parsley

1 red bell pepper

1/2 cup pepperoncinis

3 green onions

4 garlic cloves

3 TBSP Extra Virgin Olive Oil


Olive Salad Directions:

Place everything in a food processor, except the olive oil. Pulse quickly so you don't over chop Pour into a bowl, add olive oil and stir. Cover and let stand in fridge for 24 hours before making sandwich.


Garlic Aioli Directions:

In a small bowl, add may and minced garlic. Stir until well-blended. Cover and place in refrigerator for 24 hours or overnight before making this sandwich.


Sandwich Assembly Directions:

Cut Pagnotta bread in half across the entire diameter so you have a top and bottom. Taking a butter knife, gently hollow out the top and bottom so you have about 1/4"-1/2" thickness of bread left. Take the extra bread and put it in a zipper bag in the freezer to make croutons or breadcrumb out of at a later date.


Spread a thin layer of garlic aioli onto cut sides of the the top and bottom bread pieces. Set aside top for a few moments.

On bottom piece, over the aioli layer:

  • place 1 layer of prosciutto

  • then on prosciutto, place a thin layer of genoa salami,

  • then on top of the genoa salami, place a thin layer of mortadella over that.

  • On top of the mortadella, spread a thin layer of the olive salad to cover the surface. Place provolone on top of the olive salad.

Repeat all these steps until you have reached the desired thickness.

NOTE: The final top layer should have provolone topped with olive salad then the aioli spread top bread on top. Cut into quarters and serve.



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