SandwichAmerican

Emeril's Muffuletta

Name: Emeril's Muffuletta
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup giardiniera, drained and chopped, plus 1 tablespoon liquid; 1 cup sliced pimiento-stuffed olives plus 2 tablespoons liquid; 2 tablespoons drained capers plus 2 teaspoons Liquid; 1/2 cup extra-virgin olive oil; 1/2 cup sliced kalamata olives; 1 tablespoon finely chopped shallot; 3 garlic cloves, finely chopped (about 2 1/2 teaspoons); 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1/4 teaspoon crushed red pepper; 1/4 teaspoon dried thyme; 1 large (about 1 1/4 pounds) seeded Italian bread round, halved crosswise; 4 ounces fresh mozzarella cheese, sliced (about 1/2 cup); 6 ounces thinly sliced capocollo or prosciutto (about 42 slices); 4 ounces thinly sliced Genoa salami (about 16 slices); 4 ounces thinly sliced mortadella (about 6 slices); 4 ounces mild provolone cheese slices (about 7 slices); Whole peperoncini, for serving

4.2

(10 reviews)

Author:Emeril Lagasse 18 ingredients 1 servings

The muffuletta sandwich is a quintessential New Orleans specialty with cured meats, cheese, and tangy olive salad piled onto a sturdy Italian loaf. Here, chef Emeril Lagasse offers his version of this Italian American classic.

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Prep Time

Cook Time

Ingredients

Yield

1 servings

Calories

Ingredients

What you'll need

18 total ingredients

1 cup giardiniera, drained and chopped, plus 1 tablespoon liquid

1 cup sliced pimiento-stuffed olives plus 2 tablespoons liquid

2 tablespoons drained capers plus 2 teaspoons Liquid

1/2 cup extra-virgin olive oil

1/2 cup sliced kalamata olives

1 tablespoon finely chopped shallot

3 garlic cloves, finely chopped (about 2 1/2 teaspoons)

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 teaspoon crushed red pepper

1/4 teaspoon dried thyme

1 large (about 1 1/4 pounds) seeded Italian bread round, halved crosswise

4 ounces fresh mozzarella cheese, sliced (about 1/2 cup)

6 ounces thinly sliced capocollo or prosciutto (about 42 slices)

4 ounces thinly sliced Genoa salami (about 16 slices)

4 ounces thinly sliced mortadella (about 6 slices)

4 ounces mild provolone cheese slices (about 7 slices)

Whole peperoncini, for serving

Method

Step-by-step instructions

Stir together giardiniera, pimiento-stuffed olives, capers, and their reserved liquids in a medium bowl. Add olive oil, kalamata olives, shallot, garlic, oregano, parsley, crushed red pepper, and thyme; let olive salad stand uncovered at room temperature for 1 hour.

Spread olive salad on both slices of bread. Arrange mozzarella slices on bottom half of bread slice; top with capocollo, salami, and mortadella. Arrange provolone slices on top half of bread slice, covering olive salad completely. Close sandwich, and wrap tightly using plastic wrap; let stand at room temperature at least 30 minutes. Discard plastic wrap. Cut sandwich into 8 wedges, and serve with peperoncini on the side.

Author & Creator

Emeril Lagasse

Source Recipe