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
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.