New Orleans Muffulleta
By Yankee Magazine|Feb 28 2007|
Ingredients
New Orleans Muffuletta
1/2 cup stuffed green olives, finely chopped
1/2 cup black olives, finely chopped
1/4 cup Zesty Italian Dressing
1/2 cup celery, finely chopped
1 clove garlic, crushed
1 round Italian or sourdough bread loaf (9 to 10 inch)
8 to 12 slices Hard Salami, Ham or Cotto Salami
6 to 8 slices Mozzarella Cheese Slices or Process Provolone Cheese Slices
Instructions
In a small bowl, add olives, dressing, celery and garlic.
Mix.
Cut bread in half lengthwise.
Hollow out top half of loaf slightly.
(Discard removed bread or reserve for another use.)
Spread bottom half of bread loaf with 1/2 of the olive mixture.
Top with layers of meat, cheese and remaining olive mixture.
Cover with top of bread loaf and press down lightly to secure.
Wrap tightly.
Refrigerate 2 to 4 hours.
Cut into 6 wedges to serve.
