Muffuletta Sandwich

With the Mulluletta, the end product is entirely up to the creator/chef, the passion, and the work and ingredients they want to put into it. I personally a: Use the best ingredients and plenty of them, then B: heat, in a hot oven 350+ the open sandwich and then another 5+ minutes closed to get the golden crusty bread. I do all this after tightly shrink-wrapping the completely assembled sandwich and letting it sit in the refrigerator for 12+ hours first.

Easy muffuletta sandwich for beginners, and a great starting off point for us sandwich maker connoisseurs!

After seeing something like this on the food chanel I looked and found this recipe here. I bought green and black olives w/red pepper & artichokes pre-mixed in our deli. Skipped the ham and added a little vinegar to my oil for some acidity. The food chanel suggested to let the sandwich sit to allow the flavors to mingle a bit before eating.. I think they would be nice to serve in smaller pieces as appetizers since it's quite rich. :)

To make the olive salad use ingredients 2-7. I did that and let it marinate in the fridge a few hours before dinner. Then put together the sandwiches. It's the bomb! I chose this recipe because of the simple list of ingredients. thanks for this one!

I've never been to New Orleans and I have never really heard of the Muffuletta Sandwich, so I don't know what an authentic one tastes like or what it should have on it. This sandwich is very good, and I didn't have all the ingredients. I was out of green olives, but it was still tasty. I will make this again and make sure that I have the green olives! Thanks for the great sandwich recipe.