New Orleans Muffuletta

Name: New Orleans Muffuletta
Prep time: 15 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 1/3 cup finely chopped black olives; 3 Tbsp. finely chopped pimento-stuffed green olives; 1 stalk celery , finely chopped; 1 clove garlic , minced; 3 Tbsp. KRAFT Zesty Italian Dressing; 1 round Italian bread loaf (10 inch); 4 slices OSCAR MAYER Cotto Salami; 20 slices OSCAR MAYER Deli Fresh Smoked Ham; 4 KRAFT Slim Cut Mozzarella Cheese Slice s

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Recipe by Kraft

Prep Time

15
min.

Total Time

2
hr.

15
min.

Servings

8 servings

See why this olive-studded New Orleans Muffuletta sandwich is a must-try for any fan of salami, ham and cheese. This New Orleans Muffuletta has it all.

What You Need

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1/3 cup finely chopped black olives
3 Tbsp. finely chopped pimento-stuffed green olives
1 stalk celery, finely chopped
1 clove garlic, minced
3 Tbsp. KRAFT Zesty Italian Dressing
1 round Italian bread loaf (10 inch)
4 slices OSCAR MAYER Cotto Salami
20 slices OSCAR MAYER Deli Fresh Smoked Ham
4 KRAFT Slim Cut Mozzarella Cheese Slices

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Make It

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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.

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Kitchen Tips
Nutrition

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!

Servings

8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories	240

Total fat	8g
Saturated fat	2.5g
Cholesterol	25mg
Sodium	980mg
Carbohydrate	30g
Dietary fiber	2g
Sugars	3g
Protein	12g
% Daily Value
Vitamin A	0 %DV
Vitamin C	10 %DV
Calcium	10 %DV
Iron	15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by CindyRN97 from This is so great! This is so great! We are doing the South Beach Diet and it fits with that plan if you use sour dough bread. It was a big hit with my family, and I will make it again, and again!

Date published: 2006-03-28

Rated 4 out of 5 by marthalsu from I grew up in New Orleans and have eaten more than my share of muffulettas. 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.

Date published: 2006-01-04

Rated 4 out of 5 by cpreynolds from I made this for Super Bowl because I had olives leftover from the holidays. I made this for Super Bowl because I had olives leftover from the holidays. I should have hollowed out the bread a little more evenly. I also heated it and it took longer to heat through than I had thought it would. However, when it was finished, it was a big hit with the adults (as you might imagine, the kids weren't big on the olives.) Thanks.

Date published: 2006-03-01

Rated 4 out of 5 by FoxInSocks from Very easy - I made the olive spread in a food processor and omitted the garlic (there was plenty of... 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.

Date published: 2006-01-28

Rated 4 out of 5 by rosestewart from The taste of the olive mixture was a little overwhelming on the first bite but then my husband & I... 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!!

Date published: 2003-09-17

Rated 4 out of 5 by WhitsEnd from I used sour dough bread, but would use something softer next time. I used sour dough bread, but would use something softer next time. I took a prior commentor's advice and used my food processor for the olive mix - worked like a charm! This was good, and I think if I had heated it as suggested, it would have been awesome.

Date published: 2006-04-17

Rated 5 out of 5 by hurricanewendy78 from This was very good, very filling! 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!

Date published: 2006-01-17

Rated 5 out of 5 by bobobho from We have been looking for a good muffulleta receipe ever since enjoying them in New... 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.

Date published: 2006-01-16