Mauro's Muffaletta

large (18-inch) round boule or round Italian loaf with sesame seeds

Olive Giardiniera Salad, recipe follows

green olives

red peppers

giardiniera

capers

red wine vinegar

parsley

sugar

Jeff Mauro makes Mauro's Muffaletta, as seen on Food Network's The Kitchen

Cut the loaf in half horizontally. Spread the Olive Giardiniera Salad crust to crust on both sides of the bread. Then, layer the cheese on the bottom, followed by high ribbons of the mortadella, salami and capicola. Cover with the top half of the bread and let sit 20 to 30 minutes so the salad's oil can soak into the bread. Cut into pie-shaped wedges and serve to the masses.

Put the olives, red peppers, giardiniera with oil, capers, vinegar, parsley and sugar in the bowl of a food processor and pulse 8 to 10 times until a coarse relish forms.

Muffaletta is one of my favorite sandwiches.  I usually use a pre-made olive "salad" from Boscoli and rustic French bread that's not too tall and is soft in the middle so it's easy to scoop out some of the top half.  Jeff's mix was really good replacement for the pre-made olive salad.  But I like mine a bit chunkier than I get from my food processor, so next time I'll chop by hand.  

I made this for a class my wife was conducting about 30 people. Not many would try it because of the meat and fat involved, (many of the people were vegetarians). I myself liked it, but the bread (even though I dug out some of the centers) is just too overwhelming. Plus the cold cuts are no big deal. I do like the taste of the olive spread. But only at the most two others ate it and most of that went in the trash.

Deliciously easy!!! Big hit at family brunch 

<div>Good stuff, Maynard!  As others have said, take out some of the crumb of the loaf, the bread to filling ratio is way off.  Wrap it and let it sit for a few hours.  I really like his Olive Giardiniera Salad,  A good take on a classic.</div><div><br /></div>Another use for the Olive Giardiniera Salad:<br />Take about 1 lb. of cream cheese, softened, 1/4 to 1/3 cup of sour cream and use your hand mixer to whip them together.  Add in the Olive Giardiniera Salad and mix with the hand mixer.  Adjust salt and pepper to your taste.  Maybe add some pepper sauce, gochujang, or the like  Use as a spread on toast, crackers, or celery sticks.  Or on the sandwich.<br /><br />You could also thin it out with more sour cream or mayo and use for a dip.<br /><br /><br />

<div>I expected Jeff to wrap the bread tightly in foil and let it marinate for a couple of hours. This is how most muffalettas are made. In addition, I would scoop out some of the bread centers to accommodate the delicious ingredients he put on it. I will try his recipe with these changes.</div><div><br /></div>

So yummy!! Perfect for a lunch or a dinner with a side salad 

I left the roasted red pepper out of the olive spread and cut the top off the loaf of bread, scooping out some of the bread. Add 4 oz layers of meat and cheese, plus a layer of roaster red pepper in the center. Wrap in plastic wrap and serve the next day (or at least 2 hours later.)  

https://www.foodnetwork.com/videos/mauros-muffaletta-5239796

Jeff whips up his version of the iconic New Orleans sandwich.

mauro's muffaletta

Cook Time: 15 minutes

Total: 45 minutes

Servings: 7

Author : Jeff Mauro, host of Sandwich King

Ingredients

Instructions

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mauro's muffaletta

Cook Time: 15 minutes

Total: 45 minutes

Servings: 7

Author : Jeff Mauro, host of Sandwich King

Ingredients

Instructions

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