New Orleans Muffuletta

(32)

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photo by:kraft

This was very delicious! Everyone ate it (even the kids)! We will definitely be making this again!

posted by

a cook

on 1/30/2011

time

prep:

15 min

total:

2 hr 15 min

servings

total:

8 servings

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What You Need

Tbsp. finely chopped stuffed green olives

1/3

cup finely chopped black olives

1/2

cup finely chopped celery

clove garlic, crushed

Tbsp. KRAFT Zesty Italian Dressing

round Italian bread loaf (10 inch)

slices OSCAR MAYER Cotto Salami

slices OSCAR MAYER Deli Fresh Smoked Ham

KRAFT Mozzarella Cheese Slices

Make It

COMBINE olives, celery, garlic and dressing.

CUT bread horizontally in half. Hollow out top half of loaf slightly; discard removed bread or reserve for another use.

SPREAD bottom half of bread with half the olive mixture; top with layers of meat, cheese and remaining olive mixture. Cover with top of bread; press down lightly to secure. Wrap tightly. Refrigerate 2 hours or until chilled. Cut into wedges to serve.

Kraft Kitchens Tips

How to Crush Garlic

Peel garlic, then mince on a cutting board with a chef’s knife. Sprinkle lightly with salt. Press garlic into cutting board by dragging the knife over the garlic. (Salt is an abrasive and will make it even easier to crush. It also helps to prevent the garlic from sticking to the knife.)

Substitute

Prepare using your family's favorite OSCAR MAYER Meats and KRAFT Cheeses, such as Turkey, Bologna, Cheddar and Swiss.

Take Along

Cut sandwich into wedges, then wrap entire sandwich together with plastic wrap. No need to bring a knife along for cutting!

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slcaton

posted:2/23/2006

we love this sandwich. i make it on sunday and we have it for supper, and take what's left for lunch the next couple of days.

a cook

posted:2/8/2006

I would reduce the amount of green olives

FoxInSocks

posted:1/28/2006

Very easy - I made the olive spread in a food processor and omitted the garlic (there was plenty of that flavor in the dressing). Used genoa salami and provolone for a bit more flavour and also toated some of the sandwiches which added to the yum factor and made them very welcome on a cold day.

hurricanewendy78

posted:1/16/2006

This was very good, very filling! Kis didn't like but all four adults wolfed it down! It's a must try. Olive misture is a tad strong but it is good if you love olives. This recipe you will probubly either love or hate. But we LOVED it!

bobobho

posted:1/15/2006

We have been looking for a good muffulleta receipe ever since enjoying them in New Orleans/Louisiana. The sugesstion to wrap in foil and pop in the ove for a few mins prior to serving is a good one.

marthalsu

posted:1/3/2006

I grew up in New Orleans and have eaten more than my share of muffulettas. This is very close to the original made by Central Grocery except that they use genoa salami instead of cotto salami. It gives it more of an italian flavor. This sandwich is even better when you wrap it in foil and put it in the oven on 350 degrees for about 15 minutes. It makes the cheese melt just right and doesn't affect the taste of the olive salad.

a cook

posted:7/11/2005

Perfect for a picnic in the park!!

a cook

posted:9/17/2003

The taste of the olive mixture was a little overwhelming on the first bite but then my husband & I 'adapted' to it and really liked it! My 8 yr old son didn't like it at all. Since it makes such a big sandwich, it'll be great for a Sunday football game get together!!

a cook

posted:6/8/2003

I adore a good muffuletta! Now, I can have one without going to a restaurant!

a cook

posted:5/15/2003

This was very easy & quick to make. Loved it. will make again.