Description: The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse's delicious muffuletta is packed with briny olives and pickled vegetables.
Other:
Ingredients:
Time:
N/A
Difficulty:
N/A
Serving Size:
8
1. 5 ounces pimento-stuffed green olives, sliced
2. 2 tablespoons liquid from the olive jar
3. 6 ounces chopped giardiniera (pickled Italian vegetables)
4. 1 tablespoon liquid from the giardiniera jar
5. 2 tablespoons drained capers
6. 2 teaspoons liquid from the caper jar
7. 3 ounces pitted Calamata olives, sliced
8. 2 1/2 teaspoons minced garlic
9. 1 tablespoon minced shallot
10. 1 teaspoon dried oregano
11. 1 teaspoon dried parsley
12. Pinch of dried thyme
13. Pinch of crushed red pepper
14. 1/2 cup extra-virgin olive oil
15. 1 (1 1/4 pound) loaf seeded Italian bread, split
16. 1/4 pound sliced fresh mozzarella
17. 6 ounces sliced capocollo or prosciutto
18. 1/4 pound sliced Genoa salami
19. 1/4 pound sliced mortadella
20. 1/4 pound sliced mild provolone cheese
21. Peperoncini, for serving
Instructions:
1. In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
2. Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.
thank you!!! i will try it this on sunday. Here's another recipe i want to share with all of you.
Apple sauced pork chops
1 1/4 cups cooked rice
1/3 cup raisins
1/4 cup chopped apple
4 1 1/2-inch-thick center-cut pork chops
Salt and pepper to taste
1 tbsp olive oil
1/4 cup dry white wine or chicken broth
1/4 cup cold unsalted butter or margarine, cut into chunks
1 1/2 cups balsamic vinegar
1 tsp sugar
1/4 cup chopped apples In a bowl, combine rice, raisins, 1/4 cup apple and a dash pepper. Using a sharp knife, cut a pocket in each pork chop by making a 2-inch-long slit in the fat side of chop.
Work knife inside, cutting almost to the bone, but keeping the original slit small.
Using a spoon, carefully push about 1/3 cup of the stuffing into each pocket.
To keep the stuffing in the pockets, insert 1 or 2 wooden toothpicks diagonally into each chop near the pocket opening.
Season chops on both sides with some salt and pepper.
In a large skillet, cook chops in hot olive oil till golden brown, turning once.
Arrange chops in a 13 x 9 x 2-inch baking dish (3-quart rectangular).
Bake, uncovered, in a 350º oven for 45 to 50 minutes or till no pink remains, juices run clear and thermometer inserted in the stuffing registers 160º.
Remove from oven and keep warm.
In small saucepan, heat wine over medium-high heat till boiling.
Boil gently 3 to 5 minutes or till reduced by half. Reduce heat to medium.
Whisk in butter chunks, one at a time. Don't boil. Remove from heat. Stir in vinegar, sugar and 1/4 cup apple.
Serve over chops.
If you like it to STUFFED with all of that good stuff, like I do, hollow out some the crumb of the bread on both the top and bottom.
This will give you a great pocket to fill and still be able to get you mouth around the sandwich.
That's the way I get it at Central Grocery in the French Quarter - Reportedly to be the place where it was invented.
Bobby Flan had a throwdown on this the other night. The spelling is different than yours...they had it Muffaletta and the restaurant is in New Orleans. I've also seen it spelled Muffelletta, Muffaletta...guess it just depends. Is there a right or wrong to spell it?
I love the sandwich! The olives are my favorite part.
Tip on making Muffuletta 
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