Muffaletta with Olive Salad

We had a Mardi Gras theme “Pot Luck” party at the office this week and we had quite the Cajun feast. My contribution was the famous New Orleans Muffaletta knowing most would have never tried this unless they visited this fine city. Serves 12 to 18 depending on other sides.

Olive Salad Mixture:

2 Green onions finely diced
Celery heart with leaves
1 large handful of Fresh Parsley leaves
1 10 oz Jar of Queen size Green olives with Pimento
1 cup Nicoise Black Olives
10 cloves roasted Garlic
3 TBS capers
2 Fire Roasted Red Peppers
3 TBS olive oil
1 TBS Balsamic Vinegar
1 TBS White Wine Vinegar
Pepper

Finely dice green onion and the heart of celery using only the tender stalks inside including chopping the leaves. Place this in a mixing bowl. In the food processor add parsley until it’s finely chopped and empty into the bowl. Add olives, capers, garlic and pulse till coarsely chopped empty into the bowl. Last add the fire roasted peppers to the food processor until coarsely chopped. After adding the roasted peppers to the bowl dress with oil, vinegar and pepper to taste.

Sandwich fixings:

Small Wooden Skewers
3 Large Round Italian Loaf Bread
½ Pound Genoa Salami Sliced
½ Pound Ham (I used nitrate free from Niman Ranch)
½ Pound Mortadella bologna
½ pound Mozzarella cheese sliced
12 oz Provolone cheese sliced

Assembly:

Cut large round loaf in half horizontally and add olive mixture to the bottom. Layer meats followed by cheese and top with more olive salad. Place short wooden skewers into 4 to 6 sections and cut with a bread knife.

Assemble on a serving tray and cover with plastic wrap for at least an hour, preferably two. These should be served at room temperature and is excellent with an assortment of salads.

Enjoy!