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Learn how to build a basic muffuletta

March 28, 2013|Scott Anderson | Culinary Passion

In the first version of this sandwich, I gave you the basics.

Now it's time to "Make it Happen" as I say in the kitchen. 

We are going to start with the basics but change up the olive salad a bit to give it a little different flavor. Then we will build the sandwich on ciabatta bread to allow for a nice chew when enjoying the sandwich.

Remember to have fun and experiment with the recipe. Don't take my word as the exact truth. Build off of this sandwich foundation and go the extra mile to add in personal favorites. 

Try some different meats, sharper cheeses or some sweetened chow-chow for sweet tang to the sandwich. 

Whatever you decide, simply be creative and enjoy your time in the kitchen.



Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Olive salad

1/2 cup Manzanita olives, chopped

1/2 cup pitted Kalamata olives, chopped

1/4 cup giardiniera, chopped

2 mild sweet banana peppers, seeded and chopped

1 shallot, minced

2 tablespoons capers, crushed

2 cloves garlic, minced

1 tablespoons fresh oregano, chopped

1/4 teaspoon fresh ground black pepper

1 teaspoon fresh lemon juice

2 tablespoon extra virgin olive oil



Combine olives, giardiniera, peppers, shallot, capers, garlic, oregano, pepper, lemon juice and oil in a large sealable container and store in fridge for at least 1 to 2 hours before serving.



N'Orleans Muffuletta

4 ciabatta buns (6 inches length)

1/4 pound sliced ham, thinly sliced

1/4 pound  Genoa salami, thinly sliced

1/4 pound  mortadella, thinly sliced

1/4 pound sliced provolone, thinly sliced

1/4 pound mozzarella, thinly sliced

2/3 cup olive mix per sandwich



Cut bread in half horizontally, scoop out top and bottom of bread.

Layer meats and cheese evenly on the bottom pieces of bread. Spread olive mix on top of meat and cheese layer.

Cover with top and wrap each sandwich in plastic wrap. Store in fridge for 30 minutes to 1 hour.



Remove, unwrap, cut in half and serve.









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