Categories: Appetizers, Italian, Pork

Ingredients

• 28 crusty bakery rolls, split (1.1 oz. each)
• 28 thin slices genoa salami (about 3/4 lb.)
• 3/4 lb very thinly sliced deli ham
• 28 slices provolone cheese
• pimento stuffed olive, garnish
• Olive Salad:
• 1 (12 ounce) jar roasted red bell peppers with garlic and oregano (B&G brand)
• 1 (13 ounce) jar pimento-stuffed Spanish olives, drained
• 1 (6 ounce) can pitted ripe black olives, drained
• 1/2 cup coarsely chopped red onion
• 5 pepperoncini peppers, cut in half
• 3 garlic cloves, cut in half
• 2 teaspoons dried Italian seasoning
• 1/4 cup olive oil
• 1/4 teaspoon fresh ground black pepper

Directions

1. Make the Olive Salad: drain roasted red bell peppers; reserve 1 tablespoon of liquid.

2. Pulse all ingredients and reserved liquid in a food processor until coarsely chopped.

3. Cover and store in refrigerator until ready to use.

4. Note—muffulettas are traditionally made with a crusty, round loaf; look for small crusty rolls that are about 1 ounce each and 2 to 4 inches in diameter. Southern Living tested with “water rolls”.

5. Arrange bottom half of rolls on work surface.

6. For each sandwich, spoon about 1 tablespoon Olive Salad on a roll bottom.

7. Layer salami, ham, and cheese over salad; spoon 1 tablespoon more Olive Salad over cheese, and cover with top of roll.

8. Cut in half and secure with wooden picks.

9. Garnish, if desired; store in airtight container in refrigerator up to 2 days before serving.

Email to a friend | Print this recipe | Back