Muffalata
Italian-AmericanPorkEasy15 minBy Northstar
Ingredients
Servings
4
- 2 cup black olives, sliced
- 2 cup green stuffed olives, sliced
- 4 tbsp minced shallots
- 4 tsp minced garlic
- 4 tbsp small-diced celery
- 4 tbsp fresh parsley, chopped
- 3 tsp fine-ground black pepper
- 1 cup olive oil
- 2 10-inch muffalata buns
- 4 oz cotto salami, thinly sliced
- 4 oz smoked ham, thinly sliced
- 4 oz Genoa salami, thinly sliced
- 4 oz mozzarella cheese, thinly sliced
- 4 oz provolone cheese, thinly sliced
Instructions
- 1
Prepare the olive salad: In a large mixing bowl, combine the black olives, green olives, shallots, garlic, celery, parsley, black pepper, and olive oil. Mix well. Let sit for at least 30 minutes to allow the flavors to meld.
- 2
Split each muffalata bun in half. Spoon half of the olive salad generously onto one half of each bun.
- 3
Layer the cotto salami, smoked ham, Genoa salami, mozzarella, and provolone over the olive salad.
- 4
Place the top half of the bun on and press down firmly. Slice each sandwich into quarters.
- 5
Serve at room temperature with potato chips alongside.
Tags
americanitalian-american