Entree: United States – New Orleans, Louisiana – Hot Muffuletta

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 15 min

Total 42 min

Ingredients

- 1 round muffuletta loaf, about 12 in (30 cm) diameter, approx. 1 lb (450 g) total
- 1 cup (150 g) mixed pitted green and black olives, coarsely chopped
- 1/2 cup (80 g) giardiniera, chopped
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp (0.5 g) dried oregano
- salt, to taste
- black pepper, to taste
- 8 oz (225 g) Genoa salami, thinly sliced
- 8 oz (225 g) mortadella, thinly sliced
- 8 oz (225 g) cooked ham, thinly sliced
- 8 oz (225 g) provolone cheese, sliced
- 8 oz (225 g) mozzarella cheese, sliced
- 2 tbsp (28 g) unsalted butter, softened (for toasting exterior)

Instructions

1. Make the olive salad: stir chopped olives, giardiniera, olive oil, red wine vinegar, and minced garlic in a bowl; season with salt, to taste and black pepper, to taste and let sit 15–30 minutes.
2. Prepare and assemble: slice the muffuletta loaf horizontally. Spread olive salad on both cut surfaces. On the bottom half, layer provolone and mozzarella, then arrange Genoa salami, mortadella, and cooked ham in even overlapping layers. Top with the other half of the loaf.
3. Prepare for heating: spread softened butter over the top and bottom crusts of the loaf to promote browning.
4. Heat: preheat a large skillet or griddle over medium heat (or preheat a panini press). Place the sandwich in the skillet and press with a heavy pan or use a press; cook 4–6 minutes per side, or until bread is golden and crisp and cheeses are melted (in a panini press cook until heated through and cheese is melted, about 6–8 minutes).
5. Rest and serve: transfer to a cutting board, let rest 2 minutes, then cut into 4 wedges and serve hot.