Muffaletta From New Orleans
Try this Muffaletta From New Orleans recipe, or contribute your own. "Cheese" and "Italian" are two of the tags cooks chose for Muffaletta From New Orleans.
Yield: 8 servings Ready in 1 hours
10 people trying soon
|1 lgRound Italian loaf of|
|Cured salami; sliced|
|1/2 lbMortadella or prosciutto|
|OR coppa or ham; sliced|
|3 tbFresh parsley; chopped|
|1 cPimiento-stuffed green|
|1/2 cSweet red peppers; roasted|
|3 lgGarlic; crushed|
|1 cPitted ripe black olives;|
|1/3 lbGenoa; (or Italian wine-|
|2 tbWhite wine vinegar|
|Bread; freshly baked|
|1 cOlive oil; (or less)|
|1/2 lbProvolone cheese; sliced|
Muffaletta From New Orleans Preparation
Make the salad the day before. Mix salad ingredients and let stand overnight. Need not be refrigerated for the first night. (You can find the roasted red sweet peppers in jars at any Italian or fancy food shop). Prepare Muffaletta: Cut the bread in half horizontally, as you would for a sandwich. Soop out some of the center of the bread. Use plenty! On the botton half, place the salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half of the loaf. Slive into wedges. Per serving: 344 Calories (kcal); 35g Total Fat; (89% calories from fat); 7g Protein; 2g Carbohydrate; 20mg Cholesterol; 250mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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