RECIPE: The Mighty Muffuletta - Kalamazoo Olive Company
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RECIPE: The Mighty Muffuletta

muffalettaThink the Po’ Boy is the only sandwich to make it out of the Big Easy? Have a Muffaletta. Or better yet, make one in your own home. Popularized by Italian immigrants in New Orleans, this sandwich has been around since the early 1900’s. Read below to learn how to make the sandwich as well as a great homemade olive spread in general.  Bring out the best in the recipe by using  Kalamazoo olive oil and vinegar.

Ingredients

  • 1 cup Kalamazoo garlic stuffed gordal olives, coarsely chopped
  • 1/2 cup black Mission olives, coarsely chopped
  • 1/3 cup Kalamazoo fire roasted red peppers, drained and coarsely chopped
  • 1/4 cup roughly chopped pickled cauliflower florets
  • 2 tablespoons drained capers
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped carrot
  • 1/2 cup green piri-piri chili stuffed gordal olives, coarsely chopped
  • 1/4 cup marinated cocktail onions
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon ground black pepper
  • 1/4 cup Kalamazoo Lemon White Balsamic Vinegar
  • 1/2 cup Kalamazoo Basil Olive Oil
  • 2 (1 pound) loaves crusty Italian bread
  • 8 ounces thinly sliced Genoa salami
  • 8 ounces thinly sliced cooked ham
  • 8 ounces sliced mortadella
  • 8 ounces sliced mozzarella cheese
  • 8 ounces sliced provolone cheese

Directions

To make the olive condiment: In a medium bowl, combine the two types of gordal olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, white balsamic vinegar, and basil olive oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.

To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer ‘bottom half’ of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace ‘top half’ on each loaf and cut sandwich into quarters.

Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Serves 8-10


This sandwich will bring the French Quarter right into your home. The key to this recipe however, is to use fresh quality ingredients. Stop by Kalamazoo to pick up our Basil Olive Oil and Lemon White Balsamic Vinegar.