The muffuletta hails from New Orleans, where they know a thing or two about food
...and parties. Swapping the traditional round loaf for a baguette makes this classic
sandwich appetizer-friendly. Leftover olive salad is delicious on crostini with
- Half a 6 ounce can Lindsay® California Black Olives, drained
- Half a 6 ounce Lindsay® Naturals California Green Olives, drained
- Half a 12 ounce jar Lindsay® Red Roasted Peppers, drained
- 2 tablespoons Lindsay® Capers, drained
- 1/4 cup finely chopped red onion
- 1/4 cup fresh parsley, chopped
- 4 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- Salt and freshly ground pepper
- 1 crusty baguette
- 8 ounces thinly sliced salami
- 6 ounces thinly sliced mortadella
- 6 ounces thinly sliced ham
- 8 ounces thinly sliced provolone cheese
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- Chop the olives, red peppers, and capers; toss in a glass or ceramic mixing
- Add red onion, parsley, and 2 tablespoons of the olive oil; stir to combine.
- Season to taste with black pepper; set aside.
- In a small bowl, whisk the vinegar and mustard.
- Season with salt and pepper; whisk in the remaining 2 tablespoons of olive
oil. Set aside.
- Using a bread knife, carefully cut baguette in half lengthwise. Using your
fingers, scoop out a good amount of the loaf's soft middle. Brush both halves
the red wine vinaigrette.
- Cut the meat and cheese to fit the width of the baguette; layer as follows:
salami, half of the cheese, mortadella, ham, remaining cheese.
- Generously top the stack with olive salad and the top layer of the baguette.
- Roll in plastic wrap and let sit, refrigerated, for 1 hour (or up to 6 hours)
allow the flavors to meld and the dressing to soften the bread.
20 min prep | 8 to 10 servings
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