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"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."
Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)

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As with most food dishes from New Orleans, recipes for Muffuletta are "uneke" and diverse. This version is based on a postcard sent to me by family visiting New Orleans; of course the olive salad may be adjusted to taste.

Prep Time: 10 minutes plus sit time for olive salad*    Serving Size: 4

  • 2/3 cup green olives, pitted and chopped
  • 2/3 cup black olives, pitted and chopped
  • 1/4 cup roasted red peppers, chopped
  • 3 cloves garlic, minced
  • 1 anchovy fillet
  • 1 tablespoon capers
  • 1/3 cup Italian parsley, chopped
  • 1 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil
  • 1 large round loaf of Italian bread
  • 1/3 pound hard salami, sliced
  • 1/3 pound ham, sliced
  • 1/3 pound provolone cheese. sliced
  • 1/3 pound mozzarella cheese, sliced
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*Olive salad should be prepared at least 12 hours ahead of time. Keep in an airtight container in the refrigerator before and between use. To prepare olive salad: Thoroughly mix green and black olives, pimentos, garlic, anchovy, capers, parsley, oregano, black pepper and olive oil in a medium-sized bowl. Cover and refrigerate at least 12 hours. To prepare the sandwich: Slice the Italian bread in half horizontally. Brush the bottom half lightly with olive oil. Layer on the salami, ham, provolone and mozzarella slices. Top with a generous portion of olive salad. Place top on sandwich and cut into quarters to serve.

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