Have you ever had a Muffuletta Sandwich On Olive Bread? If not and if you like olives then you are in for a great surprise. If you have had one, there is a good chance that you have worked out a recipe so that you can make them once in a while. A few muffulatta Sandwiches at a superbowl party and you will have a bunch of happy people. You really don’t need to offer much more that the Muffulatta and some soft drinks to WOW them. Up until now, I did not think that you could improve upon the recipe, then my good friend Amy Young Miller shared her recipe for Olive bread. This is the perfect bread for a Muffulatta and we’re going to share the recipes with you now so that you can be ready for all the parties just ahead as we close out another year and prepare to welcome in the New Year. I had my first Muffuletta sandwich while on assignment in New Orleans where you can find many iconic dishes, from the classic Cajun jambalaya to gumbo and the po-boy to name a few. Among them is a perennial favorite: the muffaletta which is one of those sandwiches that once you have tasted it, you will never forget it.
The key ingredient is the Olive Mix, which you want to make a day ahead of time if you can. If not, at least two or three hours, to allow all those flavors to mix and mingle. So, lets get started with the sandwich.
1 loaf of Olive Bread
1 cup of Olive mix (recipe to follow)
1/4 lb sliced ham
1/4 lb sliced mortadella
1/4 lb sliced Genoa salami
1/4 lb sliced provolone
1/4 lb sliced mozzarella
Putting it together;
Cut bread in half horizontally.
Spread the bottom half with olive mix then layer on meats and cheeses.
Cover with top. Note: to get the best tasting sandwich, make it about an hour in advance and wrap tightly in saran or another plastic wrap to enabl eall those wonderful juices to soak into the bread.
Slice into quarters and serve.
Now for the “Secret”, the Olive mix.
3/4 cup pimento-stuffed olives
1/4 cup pitted Kalamata olives
1/4 cup giardiniera (Italian pickled vegetables)
2 lg. pepperoncini
3 – 4 pickled onions
2 Tbsp. capers
2 md. clove garlic, chopped
1 tsp. dried oregano
A couple of grinds of fresh black pepper
2 tsp. fresh lemon juice
2 Tbsp. olive oil
Preparation is simple:
Drain all ingredients.
Refrigerate at least three hours and overnight if possible.
Now of course you will need the recipe for making the wonderful olive bread that really brings this sandwich alive. For that I will send you over to the master bread maker, Amy Young Miller at
You will learn wonderful things about the olive as well as get the recipe for this bread so do jump over and visit Amy.
If you like cooking with spices, my book Spices In The Kitchen can be found on Amazon, at: http://chefwilliamlikes.me/Spices In The Kitchen. and contains information on spices as well as recipes.