Our family always looks forward to the week between Christmas and New Years. During this week, EJ’s parents, his sister Bridget and our niece come for a visit and we ring in the new year together. It’s always a fun week filled with lots of laughing, plenty of eating, drinking, and sharing funny stories around the outside fire pit.
Bridget mentioned to me before she came to visit that she had an amazing recipe for muffulettas that she wanted to share with me. I was excited to try it, but at the same time, I have to admit I was skeptical that it would be great. Look, I love a good muffuletta but outside of the Crescent City, a really good muffuletta is extremely hard to find. The flavors are never quite right because there always seems to be key ingredients missing that makes a muffuletta so special. Bridget assured me I would love this one and I have to admit that she was absolutely right.
Bridget made muffulettas using her good friend Isabel’s recipe one evening for dinner and we loved the recipe so much, she made them again on New Year’s Eve.
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.
You'll find layers of ham, turkey pastrami, hard salami, pepperoni and provolone cheese along with a special olive spread in this Muffuletta 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.