Happy Fat Tuesday!! "These gigantic sandwiches were invented a century ago at Sicilian Deli in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine Muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest quality ingredients available; it really makes a difference".To celebrate today in Kirkland WA, I am making this sammie along with Red Beans and Rice!!! I will be wearing my beads. :)
(no serving size)
1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 T. drained capers
1 T. chopped celery
1 T. chopped organic* carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail olives
1/2 t. celery seed
1 t. dried oregano
1 t. dried basil
3/4 t. freshly* ground black pepper
1/4 cup red wine vinegar
1/2 cup EVOO
1/2 cup canola oil
2 (1 lb.) loaves Italian bread
8 oz. thinly sliced Genoa salami
8 oz. thinly sliced cooked ham
8 oz. sliced mortadella
8 oz. sliced mozzarella
8 oz. sliced provolone
To make olive salad: In a med. bowl, combine the 1st 16 ingredients through canola oil. Mix together well, and transfer mixture into a glass jar or other nonreactive container. If needed, pour in more oil to cover. Cover tightly and refrigerate 8 hours or overnight.
To make sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts of olive salad, including oil. Layer bottom half of each loaf with 1/2 of the meats, and cheeses. Replace top half on each loaf, and cut sandwich into quarters. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Laissez les bon temps rouler!! :)
Love,
Machete Milletti
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