Muffuletta
New Orleans in a sandwich: ham, pepperoni and provolone pressed into crusty bread with a garlicky olive salad that soaks right in.
- 50 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.66 a serving
- 700 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- ½ cup Kalamata olives, chopped
- 1 can black olives, drained and chopped
- ⅓ cup pepperoncini, chopped
- ⅓ cup roasted red peppers, chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 1 French bread
- 6 oz sliced deli ham
- 2 oz sliced pepperoni
- 6 slices provolone slices
From your pantry
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Each serving has about 700 calories, 29 g protein, 60 g carbs and 39 g fat, and costs about $3.66 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No French bread? Sourdough bread works.
- No provolone slices? Shredded mozzarella works.
Steps
Tap an underlined word for a quick explanation.
the kalamata and black olives, pepperoncini and roasted peppers, the celery and the garlic.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
them in a bowl with the oregano, vinegar and oil to make the olive salad. Let it sit 15 minutes, or up to 3 days in the fridge.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 15 min
Cut the bread in half and pull out some of the soft inside from the top half to make room for the filling.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Spoon half the olive salad and its oil over the bottom half, pressing it into the bread.
Layer the ham, pepperoni and provolone on top, then spread the rest of the olive salad inside the top half and close the sandwich.
Food safety: If you’re pregnant, heat deli meat, hot dogs, salami, pepperoni and smoked salmon until steaming hot, 165°F, just before eating, or leave them out. Eaten cold, they carry a small risk of listeria.
Wrap it tightly in plastic wrap and set a heavy pan or a few cans on top for 30 minutes.
Timer: 30 min
Dolly’s tip: Pressing is the secret. The oil soaks into the bread and the whole thing holds together when you cut it.Cut into 4 pieces and serve.
Dolly’s tip: Make it the night before and keep it pressed in the fridge. It is better the next day and it will not go soggy in a lunch bag with an ice pack.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
