Page 153 - One-Dish Meals

Muffuletta

This savory meat and cheese sandwich with olives is a classic in the
French Quarter of New Orleans, but with our recipe you won’t have to
travel to get it. The name comes from the Italian muffuliette, which
refers to soft Sicilian rolls. The first muffuletta was served at Central
Grocery Company, and serious sandwich fans claim it still serves the best.

P R E P 30 minutes plus chilling M A K E S 8 main-dish servings

4 medium stalks celery, finely 1 ⁄4 teaspoon coarsely ground
1
chopped (about 1 ⁄4 cups) black pepper
1 cup drained giardiniera (Italian 1 garlic clove, minced
mixed pickled vegetables), finely
1 round (10-inch-diameter) loaf soft
chopped
French or Italian bread (1 pound),
1 cup loosely packed fresh parsley cut horizontally in half
leaves, chopped
6 ounces thinly sliced smoked ham
3 ⁄4 cup pitted green olives, finely
6 ounces thinly sliced provolone
chopped
cheese
1 ⁄4 cup olive oil
6 ounces thinly sliced Genoa salami
1. In medium bowl, combine celery, giardiniera, parsley, olives, oil, pepper,
and garlic; set aside.
2. Remove a 1-inch layer of soft center of bread from both halves to make
room for filling. On bottom half of bread, spread half of olive mixture; top
with ham, cheese, salami, and remaining olive mixture. Replace top half of
bread; press halves together.
3. Wrap sandwich tightly in plastic wrap, then foil, and refrigerate at least
2 hours or up to 24 hours. Cut into 8 wedges to serve.

E A C H S E R V I N G About 390 calories | 19 g protein | 26 g carbohydrate |
24 g total fat (8 g saturated) | 44 mg cholesterol | 1,515 mg sodium.

G H Te s t K i t c h e n Ti p
The sandwich tastes even better when made a day ahead.

Salads & Sandwiches 153