Home About Calendar Books News Join Us
Starters
Soups
Salads
Veggies
Seafood
Poultry
Meats
Snacks
Chili
Breads
Desserts
Cakes
Cookies
Pies
Top Recipes

Meat Recipes

Contact Deanna

Muffuletta (Serves 8-12)

Here is a Midwest version of the famous New Orleans muffuletta.  It’s filled with the traditional olive topping along with two types of salami and cheese.  This sandwich enjoys refrigeration, so it’s a great make-ahead idea.

Topping:

3/4 cup thinly sliced celery
1/2 cup chopped, drained green pimiento-stuffed olives
3 tablespoons chopped, drained bottled pepperoncini
2 tablespoons olive oil
1 clove garlic, minced

2 rounds of foaccacia bread or 4 submarine rolls
1/3 pound thinly-sliced deli hard salami
1 (8-ounce) package cotto salami (I like Oscar Mayer)
1/2 pound deli-sliced sliced provolone cheese

1. In medium mixing bowl, combine celery, olives, pepperoncini, olive oil and garlic. Mix thoroughly and set aside.

2. Slice foccacia in half horizontally

3. Layer half of the hard salami, cotto salami and provolone cheese on bottom of the rounds of foccaci. Top with olive mixture. Cover with top half of foccacia.

4. Repeat procedure with remaining foccacia round other ingredients.

5. Wrap in plastic wrap and refrigerate up to 24 hours before serving.

 

Nutritional information per serving
441 calories, 26 grams fat, 23 grams protein, 1 gram fiber, 63 milligrams cholesterol, 28 milligrams carbohydrate, 1542 milligrams sodium