Makes 4 servings. Recipe by chef Terry Newkirk is found in “The Delta Queen Cookbook” by LSU Press (2012). Food historians say Sicilian immigrant Signor Lupo Salvadore invented the muffuletta sandwich in 1906 at his French Quarter market, Central Grocery, in New Orleans.
1 (10-inch) loaf muffuletta bread or any other round Italian loaf
4 ozs. Genoa salami, thinly sliced
4 ozs. Italian ham (capocollo), thinly sliced
4 ozs. provolone cheese, thinly sliced
1 cup Olive Salad (recipe follows)
Slice bread in half like a hamburger bun. Layer meats and cheese on bottom half of bread. Top with Olive Salad and then with top half of bread. To serve, cut in quarters.
Makes about 3 cups
2 cups coarsely chopped pimiento-stuffed green olives, drained (reserve liquid)
2 tbls. red wine vinegar
1 tbl. minced garlic
1 tsp. dried oregano leaves
½ tsp. black pepper
1 cup olive oil
¼ cup diced celery
¼ cup cocktail onions, drained
1 tbl. small capers, drained
In a medium glass bowl, combine olive liquid, vinegar, garlic, oregano and pepper. Slowly whip in olive oil. Add olives, celery, onions and capers; mix well. Cover and refrigerate 8 to 10 hours or overnight. Bring to room temperature before assembling sandwich.
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