- 2 cups mixed olives
- 2 cloves garlic
- 2 Tbsp fresh Italian parsley
- 4.5 oz capers
- 4 oz can diced pimentos
- 1 Tbsp dried oregano
- 1 Tbsp olive oil
- 1 loaf ciabatta bread, large
- 1/2 lb provolone cheese, sliced
- 1/3 lb genoa salami, thinly sliced
- 1/3 lb ham, thinly sliced
- 1/3 lb bologna or mortadella, (I used lebanese bologna)
- Preheat a large pan over medium-high heat. Add mixed olives and cook for 3 minutes, until olives begin to soften. Add in garlic cloves. Cook, while stirring, until olives and garlic turn a light golden brown.
- Transfer olives and garlic to a food processor. Add in fresh parsley. Run until mixture is finely chopped, about 3 seconds.
- Transfer mixture to a large mixing bowl. Add olive oil, capers, diced pimentos and dried oregano. Stir to combine well. Set aside and let cool. Preheat oven to 400°.
- Lay aluminum foil down on a large baking sheet and grease lightly (I used olive oil). Place bottom half of ciabatta bread down and spread half the olive mixture overtop. Top (in order) with half the provolone cheese, salami, ham, lebanese bologna, remaining provolone cheese and the rest of your olive salad.
- Wrap the sandwich in foil and weigh down by placing cast iron pans on top. Place in center of oven and bake until heated through bread is slightly crunchy, about 25 minutes. Remove, unwrap and cut into four equal squares.
I suggest serving this warm, as the cheese is maximum melty, the bread is soft and the meat is at maximum flavor. If you’re more of a traditionalist, let it cool to room temp and serve it then.
- Category: Main Course
- Method: Baked
- Cuisine: Cajun
Keywords: Muffaletta, New Orleans Sandwich, Italian Sandwich