New Orleans Muffuletta
This Muffuletta is a traditional New Orleans sandwich with mortadella, capicola, sopressata, olive tapenade and lettuce on a round loaf of bread. It can be enjoyed room temperature or warm
Equipment
- 1 food processor
- 1 bread knife
Ingredients
Olive Tapenade
- ½ cup kalamata olives
- ½ cup green olives
- ½ cup peppadew peppers
- ½ cup roasted red peppers store bought or homemade
- 1 clove garlic peeled
- 1 tablespoon olive oil
- 1½ teaspoon red wine vinegar
- 1½ tsp lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
Muffuletta Sandwich
- 1 loaf round bread 8"-10" sesame seed of focaccia
- ½ lb provolone cheese
- ½ lb mortadella with pistachios thinly sliced
- ½ lb spicy capicola thinly sliced
- ½½ lb sopressata thinly sliced
- 3 leaves leaf lettuce large leaves of romaine work fine too
Instructions
Making the Olive Tapenade
- Place all tapenade ingredients in the food processor then blend until you have small chunks
Making the New Orleans Muffuletta
- Cut the round loaf of bread in half
- Spread each side of the bread with the olive tapenade
- Layer the provolone, mortadella, spicy capicola, and sopressata on the bottom of the bread
- Top with lettuce then the top half of the bread
- Cut into four pieces and serve
Notes
Make tapenade up to 5 days in advance and store in an airtight container in the fridge.
Eat sandwich cold or heat in oven, wrapped in foil for 10 minutes before adding lettuce.
Nutrition
Calories: 1120kcalCarbohydrates: 55gProtein: 60gFat: 76gSaturated Fat: 28gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gCholesterol: 166mgSodium: 5126mgPotassium: 498mgFiber: 4gSugar: 3gVitamin A: 2266IUVitamin C: 33mgCalcium: 483mgIron: 3mg
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