How To Make Louisiana Mini Muffuletta
Crunchy sesame bread filled with cured meat like salami provides a savory mini muffuletta. Make an olive salad as a side dish for that sourness.
Serves:
Ingredients
For Olive Salad:
- 1cupkalamata olive,drained, pitted
- ½cupred pepper,roasted, roughly chopped
- 2tbspcaper,drained
- ¼tspblack pepper
- ½tspitalian seasoning
- ¼tspcelery seed
- ¼tspred pepper flakes
- 1jaritalian giardiniera,drained
- ⅓cupextra virgin olive oil
For Muffuletta:
- 2mini french boules
- 8salami,slices
- 8mortadella,slices
- 8sopressata,slices
- 4provolone cheese,slices
Instructions
Olive Salad:
-
Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
Muffulettas:
-
Cut off the top ⅓ of each boule and set it aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick layer of bread behind. Reserve the bread scraps for another use.
-
Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of soppressata, and 2 slices of provolone in each loaf.
-
Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
-
When ready to serve, slice the muffalettas into quarters.
-
Enjoy!
Nutrition
- Calories: 598.35kcal
- Fat: 50.03g
- Saturated Fat: 15.28g
- Trans Fat: 0.19g
- Monounsaturated Fat: 27.43g
- Polyunsaturated Fat: 5.46g
- Carbohydrates: 15.05g
- Fiber: 2.33g
- Sugar: 1.14g
- Protein: 22.59g
- Cholesterol: 78.46mg
- Sodium: 1765.87mg
- Calcium: 281.95mg
- Potassium: 301.46mg
- Iron: 3.21mg
- Vitamin A: 107.58µg
- Vitamin C: 24.37mg
How To Make Mini Muffulettas
Serves:
Ingredients
For Olive Salad:
- 1cupkalamata olive,drained, pitted
- ½cupred pepper,roasted, roughly chopped
- 2tbspcaper,drained
- ¼tspblack pepper
- ½tspitalian seasoning
- ¼tspcelery seed
- ¼tspred pepper flakes
- 1jaritalian giardiniera,drained
- ⅓cupextra virgin olive oil
For Muffulettas:
- 2mini french boules
- 8salami,slices
- 8mortadella,slices
- 8sopressata,slices
- 4provolone cheese,slices
Instructions
Olive Salad:
-
Add the olives, red peppers, capers, pepper, Italian seasoning, celery seeds, red pepper flakes, and giardiniera to a food processor and pulse until coarsely chopped. Transfer to a medium bowl and whisk in the olive oil. Cover and set aside.
Muffulettas:
-
Cut off the top ⅓ of each boule and set aside. Carefully remove the inside of the loaf, leaving about a ½-inch-thick (1 ¼ cm) layer of bread behind. Reserve the bread scraps for another use.
-
Add a large spoonful of olive salad to the bottom of the bread bowls and spread evenly. Layer 4 slices of salami, 4 slices of mortadella, 4 slices of sopressata, and 2 slices of provolone in each loaf. Top with another layer of olive salad and spread evenly. Cover with the bread tops. Cover tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
-
When ready to serve, slice the muffalettas into quarters.
-
Enjoy!
Nutrition
- Calories: 598.35kcal
- Fat: 50.03g
- Saturated Fat: 15.28g
- Trans Fat: 0.19g
- Monounsaturated Fat: 27.43g
- Polyunsaturated Fat: 5.46g
- Carbohydrates: 15.05g
- Fiber: 2.33g
- Sugar: 1.14g
- Protein: 22.59g
- Cholesterol: 78.46mg
- Sodium: 1765.87mg
- Calcium: 281.95mg
- Potassium: 301.46mg
- Iron: 3.21mg
- Vitamin A: 107.58µg
- Vitamin C: 24.37mg
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