Onion Muffuletta

The muffuletta is a specialty of the French Quarter of New Orleans. It could be called olive salad on bread. Despite the name 'French' this is a gift of the Italian immigrants who settled in New Orleans.

• 1 cup chopped sweet onion
• 1/2 cup pimiento-stuffed green olives, drained
• 1/4 cup olive oil
• 1 tablespoon dried basil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 loaf French bread (about 24 inch long)
• 6 ounces thinly sliced Genoa salami
• 4 ounces thinly sliced mortadella
• 4 ounces thinly sliced ham
• 6 ounces thinly sliced cheese - Swiss, Provolone, Mozzarella, in combination or separately

METHOD

Blend in a food processor onion, olives, oil basil, vinegar and oregano. Transfer to bowl; let stand 1 hour for best flavor.

Spread 1/2 cup of the olive-onion mixture over each cut side of bread. Alternate layers of meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into portions.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

back to article on sandwiches        back to super bowl page

 

 

top of page