lunch · pork
New Orleans Muffuletta
Round Italian loaf piled with cured meats, provolone, and olive salad.
10
Serves
30–60m
Prep
$5.83
Per person
Scale to
10
Ingredients
- Round Italian breadpantry1.5 loaf$9.00
- Salamimeat/protein1 lb$9.00
- Capicolameat/protein1 lb$10.00
- Mortadellameat/protein1 lb$8.00
- Provolonedairy1 lb$7.00
- Mixed olives (pitted)pantry2.5 cup$7.50
- Giardinierapantry1.5 cup$3.00
- Olive oilpantry10 tbsp$2.50
- Red wine vinegarpantry10 tsp$2.00
- Oreganospices2.5 tsp$0.25
Instructions
- 1
Chop olives and giardiniera fine, mix with oil, vinegar, oregano. Rest 30 min.
- 2
Slice bread horizontally, hollow out a bit.
- 3
Spread olive salad on both halves.
- 4
Layer meats and cheese on bottom half.
- 5
Close, wrap in plastic, weigh down 30 min. Slice into wedges.
Prep Timeline
T-60Make olive salad
T-35Build sandwich, weigh down
T-3Slice
Firehouse Notes
- Weighing it down compresses the layers — essential.
- Olive salad makes extra; keeps a week.
Estimated total
$58.25
$5.83 per person