Olive Salad & Muffuletta Sandwich Recipe

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 I found this recipe 12 years ago and love it.  

The Olive Salad is wonderful on crackers, with an Antipasto Platter or over pasta. 
Layered with sweet capicollo, ham, salami and provolone on crusty italian bread it makes an out of this world Muffuletta.  

To assemble the Muffuletta, slice a large round loaf of Italian bread in half horizontally.  Scoop out the insides leaving a border. 

Spread 1 cup of Olive Salad on the bottom half. 

Layer, ham, capicollo, salami and provalone.  
Top with one more cup of Olive Salad and the top half of bread. 

Wrap tightly with plastic wrap. 

Place something heavy over the top to smash it down a bit and refrigerate overnight. 
Don’t want to wait overnight?  Still makes a great quick sandwich. 

See how the loaf is thinner, and the Olive Salad, meats and cheese are all smashed together?  
Cut the loaf into 4-6 wedges and serve.  

Olive Salad
Adapted from 2001 Country Living Magazine

5 cloves garlic (6-8 cloves)
1 small onion
1/2 green bell pepper
1/2 red bell pepper
3 stalks celery
3/4 pound mushrooms
20 ounces pimento stuffed olives (5 cups) drained

1 cups vegetable oil
1 cups vinegar
1 Tablespoon ground black pepper
1 Tablespoon lemon pepper
1 Tablespoon garlic powder
1 Tablespoon onion salt
1 Tablespoon sugar

1. In a saucepan, combine oil, vinegar, pepper, lemon pepper, garlic powder, onion powder and sugar over medium high heat. Bring to a boil. Remove from heat and cool.

2. Chop the vegetables in batches in a food processor. First the garlic, onion and peppers. Then the celery. Next coarsely chop the mushrooms, then the olives. Stir all vegetables together in a large bowl.

3. Add the oil mixture to the vegetables and stir well.

4. Store in pint jars in refrigerator up to 1 month.

Muffuletta Sandwich
Adapted from 2001 Country Living Magazine

1 10 inch round Italian bread loaf
2 cups Olive Salad
1/4 lb Italian Salami, thinly sliced
1/4 lb Capicollo, thinnly sliced
1/4 lb Ham, thinly sliced
1/4 lb provolone, thinly sliced

Cut the bread loaf in half horizontally. Scoop out the insides, leaving bread around the edges, discard. Spread 1 cup of Olive Salad on bottom half. Place layers of ham, salami, cappicollo and provolone over Olive Salad. Place 1 more cup of Olive Salad over meat, cover with the top of the loaf. Wrap tightly in plastic wrap. Place a weight over the top of the sandwich and refrigerate overnight. Cut into 4-6 wedges.

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