A few years ago when my brother was getting married and I was the caterer…
I was addicted to Food Network trying to find recipes. One day I saw this one and we have been making it ever since! BTW, I made 23 of these for my brothers wedding (as part of a HUGE menu) and they were a HUGE hit!
My husband made these the other day, we always make extra and wrap them tightly in saran wrap to keep in the fridge for a day or so. We take them to the ball park for dinner and cut off slices for everyone!
When I went back to find the original recipe from Giada this is the recipe that they had. It is NOT the one I saw her make a few years ago, so I will try and tell you how to do it!
I buy the italian Muffuletta bread, it is usually round. My husband grabbed a loaf style for this one. Slice it in half and toast both sides. Set aside.
Make 2 egg crepes to fit the halves or 4 to fit a loaf.
To make the crepe, beat an egg well add a little milk. Get your pan hot and add butter, pour the egg mixture in and swirl around so it is thin. Cook on one side for about 2 min, sometimes you have to flip over sometimes it is already cook. Place on plate to cool.
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Self proclaimed, she would be a webkinz dog. Because, "they're cute, and puppies are too. And they're sweet and they always get along with other puppies."
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Anything that can be destroyed WILL be destroyed!
Practically Perfect in Every Way for now! Nicknamed "The Panda" she is rolly polly and lives by the motto, "the little one, is KING!"
The resident Labradoodle, Miller got his name because Mom won and got to name the baby! Need something chewed up? He'll take care of it. Especially if it's expensive..
Great dinner idea for the hubby & I. Thanks for your recipe!
This looks super easy and yummy!! But where do you find that bread at??
Randalls had it. I usually get it at HEB though…. Just about anywhere!!
Did you put cheese and olives on top of one of them? (if so….how’d you get the olives to stick?)
The bread came that way! I usually get the plain muflatta bread, but paul bought some kind of fancy loaf…
Where do you get the pesto sauce from? I’ve been wanting to get some but don’t know best place.
YOu can get that kind anywhere, it is the bertolli brand. They usually have it where they have the pasta and Alfredo sauce in the fridge case.
I was very confused to read your Muffuletta Recipe, it is not anything like any Muffuletta I have ever eaten. So I copied this recipe from http://www.gumbopages.com to show you how it is done in New Orleans.
The recipe for the olive salad is the exact way it was given to me. It makes over a gallon. It stores very well in the refrigerator for many months and makes great gifts along with the recipe for the sandwich. This recipe appears in the cookbook, “Cookery N’Orleans Style” as well as this website.
For the olive salad:
1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained
Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.
For the sandwich:
1 round loaf italian bread
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound hard Genoa salami, thinly sliced
1/4 pound Mozzarella cheese, sliced
1/4 pound Provolone cheese,sliced
1 cup olive salad with oil
Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut in quarters. Enjoy!
Serves four timid dieters, two hearty New Orleanians or one incredible maiale.
You can also use a short cut on the olive salad and buy it jarred instead of making it yourself.
We LOVE Muffuletta sandwiches here at my house, too! BUT, we love to make them with grilled veggies (we eat meat, but I enjoy these the best!). I make a homemade round loaf, slice it, and after hollowing out center, spread storebought Pesto on the bottom of the loaf.
Then I layer in veggies that I sliced into 1/2″ thick slabs cut the long way and grilled w/olive oil: eggplant, zucchini, yellow squash, any colored bell pepper, onion and portobello mushrooms.
After layering them, I then place sliced cheeses (I use sheeps milk cheeses like machego or ricotta salata and then top with grated pecorino romano.
Then I finely chop olives and top put that on. Place the top of the loaf on and wrap tightly. This is delicious eaten cold or room temp! YUM! 🙂
That looks so GOOD! I am now quite hungry. (-: Can’t wait to try this!
Tiffany….thanks so much for sharing your recipe…it’s WONDERFUL!!!
This looks good and sounds easy enough to make! I can’t wait to try it out with my family! We have soccer almost every night of the week and this recipe would be great for dinner on one of those nights. Thanks for sharing!
Do you put pesto on the top & bottom? It doesn’t say so above, but I can’t tell by the picture if it’s on both sides, or just the bottom of 2 halves.