Are you in search of the best sandwich ever that also serves as the perfect picnic or tailgating menu item? Look no further than this recipe - Olive Lover's Muffuletta Sub Sandwich.
In my book, Muffuletta is synonymous for an amazing salami submarine sandwich with olive spread. However, the recipe originates among Italian immigrants in New Orleans, Lousisiana and the Muffuletta is actually the word for the round Sicilian sesame bread that this type of sandwich was derived from.
I love olives and this recipe highlights olives in the best way. Feel free to experiment with different blends and types of olives.
It's a great make-ahead recipe that you can throw together on the day of the big game or prior to your picnic outing.
Olive Lover's Muffuletta Sub Sandwich
18-inch long loaf of crusty French or a sturdy, 10-inch crusty round of Italian bread
2 cups of olive salad spread (recipe below)
1/4 pound of salami, thinly sliced (you can also use ham, mortadella, etc.)
1/4 pound of any type of white cheese (such as Havarti, Swiss, Fontina, Provolone), thinly sliced
1. Cut open the bread lengthwise, being careful not to cut all the way through to the other side. Scoop out some of the bread from each half.
2. Pack 1 cup of olive salad into each half, spreading across the length of the bread.
3. Layer salami and cheese in rows down each half of the sandwich. Close halves together and wrap tightly in aluminum foil. To best blend the flavors, place heavy books on top of the sandwich and allow it to rest for several hours (perfect if you are on your way to your picnic or football game).
4. When ready to serve you can either serve it cold or at room temperature or you can bake the foil-wrapped sandwich for 20-30 minutes at 350 to crisp the bread and melt the cheese.
Olive Salad Spread
3 cups Greek, green, and black olives, without pits
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
3 Tablespoons red wine vinegar
3 Tablespoons olive oil
Optional: 2 Tablespoons capers, drained
Optional: 7 ounce jar roasted red peppers, chopped
1. Toss all the ingredients together and refrigerate in a tightly covered glass jar in the refrigerator until ready to use and at least 24 hours before you are wanting to use in order to meld the flavors best; OR put all the ingredients in a food processor and pulse several times depending on whether you like your olive salad chopped or roughly mixed.
Note: The salad improves with age and is delicious on many types of sandwiches besides this one. It's also great tosssed with pasta.