Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Restaurants & Bars


Someone was asking about Mufuletta


Restaurants & Bars 2

Someone was asking about Mufuletta

Mosca | May 29, 2004 09:35 PM

A friend of mine sent me this recipe; I haven't tried it yet, but it looks like it is killer.

Mufuletta is a sandwich made with 1/4 pound mortadella ham, 1/4 pound salami, 1/4 pound provolone, a mess of olive oil and olive oil salad that soaks into the hard flat Italian roll. An approximation of the olive oil salad (including Giardiniera - Italian pickled vegetables) is

3/4 C black brine cured olives, such as kalamatas
1/2 C green olives
1/4 C roasted red pepper sliced
Hot peppers to taste
1/4 C red onion sliced
3/4 C finely chopped celery, with leaves
1/3 C chopped fresh Italian parsley
2 Tsp Oregano
3 cloves garlic
1/2 C olive oil
1/2 - 1 teaspoon freshly ground black pepper
1/2 tsp tabasco sauce
1 tsp Worcestershire sauce

Slice your loaf in half and spread some evoo on the insides. Pile all your meats on one side of the loaf.

On the other loaf ya wanna first put some, well a good bit actually, of the olive salad, then cover it with the provolone.

I find if you do it this way it helps hold everything together during broiling and while you put the sammy together in the end. Not everyone broils a mufaletta but I like mine all warm and melty so I do. To hell with the rest of them fine folks.

Broil the two pieces of sammy side by side till cheese melts.

Want to stay up to date with this post?

Recommended From Chowhound