The flavors are perfect in this muffuletta recipe. Layers of ham, turkey pastrami, hard salami, pepperoni and provolone cheese are piled high on a loaf of french bread. But the key ingredient, in my opinion, is the olive and carrot spread. Green olives and carrots are put in a food processor and finely chopped. Then, mixed in with a little Italian salad dressing, chopped black olives and grated parmesan cheese to pull it all together.
Isabel's muffuletta recipe is one that I'll be using very often. I've never personally met Isabel, but feel as if I've known her forever. These muffulettas are the real deal. They're perfect for tailgating, to bring to a pot-luck or even to serve for dinner. Slice them into wedges and you're good to go.
Isabel’s Famous New Orleans Muffulettas Recipe
- 1/2 pound Ham
- 1/2 pound Turkey Pastrami
- 1/2 pound Hard Salami
- 1/2 pound Pepperoni
- 1/2 pound Provolone
- 16 oz . jar Green Olives
- 2 small cans crushed Black Olives
- 2/3 bag matchstick carrots
- grated parmesan cheese to taste
- Your choice of clear Vinaigrette or Italian dressing
- 3 loaves of Bread (Suggestion: Walmart baked bread loaf i.e. braided, Italian, etc.)
- Place the green olives and carrots in the base of a food processor. Pulse until finely chopped.
- Preheat the oven to 350 degrees F.
- Mix the green olives and carrots with the black olives and a little parmesan cheese in a large bowl.
- Add a little salad dressing to hold the mix together.
- Slice the bread horizontally and on one half, layer the meats, then the provolone and finish with the olive salad.
- Place the other half of bread on top.
- Brush melted butter on top of the bread.
- Wrap the sandwich in foil and bake for about 50 minutes.
- Remove the sandwich from the oven and before unwrapping, gently push down on the sandwich.
- Unwrap, slice and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.