Recipes Nugget Markets Signature Recipes
Muffuletta
- Prep time
- 30 minute, plus 1 hour resting PT0.5M
- Cook time
- 0–15 minutes PT0–15M
- Yield
- 6–8 servings
- Difficulty
Starring olive salad, provolone, and cured meats aplenty, this sensational New Orleans sandwich is a flavor-forward tour de force.
Ingredients
- 1 jar (13 ounces) Divina Muffuletta Olive Salad
- 1 loaf (8–10 inches) crusty bread
- ¼ pound Genoa salami, sliced thin, divided
- ¼ pound soppressata, sliced thin, divided
- ⅓ pound mortadella, sliced thin, divided
- ¼ pound prosciutto, sliced thin, divided
- ¼ pound capicola, sliced thin, divided
- ⅓ pound provolone, sliced thin, divided
Preparation
Split the loaf horizontally. If the crumb is very thick, scoop out a little of the soft interior to make room for the filling.
Spread olive salad (including juices) generously on both cut sides of the bread. Layer half of the salami, soppressata, mortadella, prosciutto, capicola, and provolone on the bottom half, then repeat with the remaining meats and cheese. Place the top of the loaf back on top and press gently.
Wrap sandwich tightly in plastic wrap or foil and let rest at least 1 hour in the refrigerator so the bread can soak up the salad. Bring to room temperature before serving, then cut into wedges.
If serving warm, wrap the assembled sandwich in foil and bake at 350°F for 10–15 minutes, until the cheese is melted and the bread is fragrant.