Tailgate Muffuletta Sandwich

Burger&tacos 110 Last Update: Feb 16, 2022 Created: Feb 07, 2022
Tailgate Muffuletta Sandwich
  • Serves: 6 People
  • Prepare Time: 35 Min.
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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A New Orleans-inspired muffuletta is the ultimate game day sandwich. Italian bread is spread with a homemade olive salad and piled high with mortadella, salami and provolone cheese. The olive salad needs to chill in the fridge for three hours before serving, so it’s best to prep this sandwich the night before.

Ingredients

Directions

  1. For the olive salad:
  2. Combine 1 and 1/2 cups chopped pimento-stuffed olives, 1 cup chopped ripe olives, 2 tablespoons capers, 3 chopped anchovies, 2/3 cup olive oil, 1 and 1/2 tablespoons fresh lemon juice, 1/2 cup chopped parsley, 2 minced garlic cloves and 1 teaspoon dried oregano leaves in a bowl. Cover; chill, 2 to 4 hours.
  3. For the sandwich:
  4. Cut 1 round loaf of Italin bread in half horizontally. Remove some of the soft inside from both the top and the bottom, leaving a 3/4-inch-thick shell.
  5. Brush the inside of the top and bottom shells with the olive salad marinade collecting at the bottom of the bowl. Stir the olive salad to blend; spoon half onto the bottom round of bread.
  6. Arrange 2/3 pound of thinly slided mortadella over the olive salad; layer with 2/3 pound of thinly sliced provolone and 2/3 pound of thinly sliced Italian salami. Mound the remaining olive salad on top; cover with the top shell.
  7. Wrap the sandwich tightly with plastic wrap; chill for at least 1 hour. Before serving, allow to come to room temperature, about 1 hour. Cut sandwich into wedges and serve.

Tailgate Muffuletta Sandwich



  • Serves: 6 People
  • Prepare Time: 35 Min.
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

A New Orleans-inspired muffuletta is the ultimate game day sandwich. Italian bread is spread with a homemade olive salad and piled high with mortadella, salami and provolone cheese. The olive salad needs to chill in the fridge for three hours before serving, so it’s best to prep this sandwich the night before.

Ingredients

Directions

  1. For the olive salad:
  2. Combine 1 and 1/2 cups chopped pimento-stuffed olives, 1 cup chopped ripe olives, 2 tablespoons capers, 3 chopped anchovies, 2/3 cup olive oil, 1 and 1/2 tablespoons fresh lemon juice, 1/2 cup chopped parsley, 2 minced garlic cloves and 1 teaspoon dried oregano leaves in a bowl. Cover; chill, 2 to 4 hours.
  3. For the sandwich:
  4. Cut 1 round loaf of Italin bread in half horizontally. Remove some of the soft inside from both the top and the bottom, leaving a 3/4-inch-thick shell.
  5. Brush the inside of the top and bottom shells with the olive salad marinade collecting at the bottom of the bowl. Stir the olive salad to blend; spoon half onto the bottom round of bread.
  6. Arrange 2/3 pound of thinly slided mortadella over the olive salad; layer with 2/3 pound of thinly sliced provolone and 2/3 pound of thinly sliced Italian salami. Mound the remaining olive salad on top; cover with the top shell.
  7. Wrap the sandwich tightly with plastic wrap; chill for at least 1 hour. Before serving, allow to come to room temperature, about 1 hour. Cut sandwich into wedges and serve.

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