Monday, January 20, 2014

Muffulettas (for a crowd)

Olive Salad
  • 13 oz jar green salad olives
  • 6 oz can black olives
  • 6.5 oz jar kalamata olives
  • 14 oz jar roasted red peppers
  • 1 large stalk celery
  • 16 oz jar Giardiniera (pickled cauliflower salad)
  • 5-6 pepperoncini (optional)
  • olive oil
  • 3 loaves ciabatta or olive oil focaccia 
  • 1 lb provolone
  • 1 lb mortadella or good quality bologna, thinly sliced
  • 1 lb capicola, thinly sliced (we used prosciutto, but I've used just good deli ham before)
  • 1 lb Genoa salami, thinly sliced
For the olive salad, drain (retain brine) and finely mince all ingredients. Add olive oil and brine until the mixture is moist enough to soak into the bread, but not too wet. Slice the loaves open, spread a generous layer of the salad on the top slice, then layer cheese and meats. Place the bottom slice on top, wrap sandwich, and refrigerate upside down for several hours or overnight to allow the flavors to blend together.

Serves 20 or so if it's your only entree, 30-40 if it's part of a big spread.

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