Recipe: The Love-a-Letta
This is my variation on the traditional New Orleans muffaletta, which holds the distinction of being the tastiest sandwich ever concocted. I substituted Serrano ham for the prosciutto (I hate the rind on that stuff) and made this recently for myself and a pork-loving male friend who works out 8 days a week…and is always hungry. I call it the “love-a-letta” because after wolfing it down, I guarantee the person you make it for will curl into a contented ball of gastronomic satiation in your lap and gaze at you with lovingly-worshipful eyes all night long. 
§ 1 cup chopped green olives stuffed with pimientos
§ ¼ cup capers, chopped
§ ¼ cup cocktail onions, chopped
§ 3 large garlic cloves, crushed
§ 1 cup pitted and chopped Kalamata olives
§ 1/2 cup roasted sweet red peppers, chopped
§ 1 cup extra virgin olive oil
§ 3 Tbsp. chopped fresh parsley
§ ½ Tbsp. dried oregano
§ 2 Tbsp. red wine vinegar
§ 1/3 lb. Genoa salami
§ 1 lb. provolone cheese
§ 1/3 lb. mortadella, sliced
§ 1/3 lb. sliced Serrano ham
§ One loaf fresh round Italian bread with sesame seeds
.
- Cut the Italian bread loaf in half, and scoop out a little of the inside.
- Make the olive salad by combining the olives, onions, peppers, capers, garlic, parsley, oil and vinegar.
- Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf, and do not be stingy.
- On the bottom, place some salami, ham, olive salad, provolone, and mortadella. Top with the other half loaf.
- Slice into wedges.
- Serve with ice-cold beer (although it also pairs surprisingly well with Reisling).
- Bask in adoration.
Tags: muffaletta, olive salad, recipe
You can comment below, or link to this permanent URL from your own site.