Family-Style Muffuletta
Skip carryout and build your own delicious New Orleans-inspired muffuletta. The olive salad truly takes it up a notch.
Jeffrey S. Otto
Makes: 8 servings
Prep Time: 30 minutes
Total Time: 2 hours 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 30 minutes
Total Time: 2 hours 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 2 cups assorted green and black pitted olives, chopped
- 13.75 ounces (1 jar) artichoke hearts, coarsely chopped
- 1 medium carrot, peeled and chopped or grated
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 garlic clove, minced
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 loaf whole-grain ciabatta bread
- ¼ pound Italian beef, thinly sliced
- 4 ounces (1 package) salami, thinly sliced
- 3 ounces (1 package) prosciutto, thinly sliced
- 4 slices provolone cheese
- 1 cup arugula, loosely packed
Instructions
- In a large bowl, add the chopped olives, artichoke hearts and carrots. Sprinkle in basil, oregano, pepper and minced garlic. Pour in olive oil and red wine vinegar, and toss until mixture is well combined. Set aside.
- Cut the ciabatta loaf in half lengthwise. Scoop out soft bread from both halves, leaving a ½-inch thick shell. (Reserve the soft center for another use such as making bread pudding or croutons.)
- Spoon and spread the olive mixture into the bottom of each half of bread. Take the bottom half and layer meats and cheese slices on top of olive mixture. Take the top half and add arugula.
- Carefully reunite each of the bread halves to make a single loaf. Wrap the muffuletta tightly with plastic wrap and refrigerate under the weight of a heave cast-iron skillet for up to eight hours. To serve, cut into wedges.
Tips & Notes
Feel free to add your favorite deli meats and cheeses.
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