Straight from New Orleans, (Náh-lins, right?) it's the Muffuletta recipe. |
Muffuletta Recipe for 12
1-1/2 cups (10 ounces) pitted kalamata or black olives
1-1/2 cups (10 ounces) pimiento-stuffed Spanish olives
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped garlic
3 tablespoons capers
1/2 cup fresh basil, chopped
1 tablespoon fresh oregano, chopped
Salt and pepper to taste
2 18-inch baguettes
3/4 pound (12 ounces) hard salami, thinly sliced
3/4 pound (12 ounces) ham, thinly sliced
1 pound smoked provolone, thinly sliced
1 large red onion, thinly sliced and ringed
Toothpicks or party picks
Place the olives, olive oil, vinegar, garlic, capers, basil and oregano in a food processor and process until the mixture is a coarse paste. Season to taste with salt and pepper. Let the mixture stand for at least 30 minutes.
Trim the rounded ends of the baguettes, then slice the bread in half horizontally. Spread the olive mixture onto the insides of the French bread halves.
Layer the meat(s), cheese(s), onions and peppers over the bottom halves of the bread. Replace the tops. Slice each baguette into 8 2-inch sandwiches and secure them with a toothpick or party pick.
Makes 16 hearty sandwiches.
Make-ahead tips:
The olive tapenade and even the whole sandwiches (up to the point of slicing into 8 pieces) can be prepared a day ahead if wrapped tightly in plastic wrap and refrigerated. Serve muffulettas at room temperature, though.
Muffulettas for 50
Follow the muffuletta recipe instructions above, using these ingredient amounts:
6 cups kalamata olives (40 ounces), 6 cups Spanish olives (40 ounces), 1-1/3 cups extra-virgin olive oil, 1/2 cup balsamic vinegar, 1/4 cup chopped garlic, 3/4 cup capers, 2 cups chopped fresh basil, 1/4 cup chopped fresh oregano, salt and pepper to taste, 8 baguettes, 4 pounds deli meats, 4 pounds deli cheeses, 4 red onions, 8 bell peppers
Multiply the recipe as needed.
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