New Orleans Muffaletta Sandwich For A Crowd
12 large or 14 to 16 small servings
- 3 garlic cloves, peeled and minced
- 1 cup each chopped pimento-stuffed green olives and black/ripe olives
- 3/4 cup chopped roasted sweet red peppers (see note)
- ½ cup chopped mild or hot-flavored peppercini, drained
- 1/4 cup chopped parsley (no stems)
- 3/4 to 1 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Few drops balsamic vinegar (optional)
- Salt and freshly ground black pepper to taste
- 8 ounces each very thinly sliced Genoa salami, fully-cooked smoked ham or prosciuto, and provolone and mozzarella cheeses
- 2 large round loaves Italian or country-style bread
In a medium bowl, combine the first 5 ingredients; add olive oil, wine vinegar, and balsamic vinegar, if desired, mixing well. Season with salt and pepper to taste. Cover and allow to stand at room temperature for 12 hours.
With a serrated bread knife, cut each bread loaf in half horizontally. Drizzle olive oil from olive marinade evenly on cut surfaces of bread loaves. In order, arrange a layer of salami, mozzarella cheese, ham or prosciuto, and provolone cheese on the bottom half of each bread loaf, dividing evenly. Top each loaf with the olive mixture. Cover each loaf with a bread loaf top. To serve, cut each loaf into six to 8 wedges.
Note: Arrange sweet red peppers on a rack in a broiler pan; broil, about 6 inches from heat source, charring all sides of peppers. Transfer to a plastic bag, seal, and allow peppers to stand 15 to 20 minutes. Remove peppers from bag and easily remove peel, stem, core, and seeds. With kitchen shears or a sharp knife, cut peppers into long thin pieces. Or, use commercially prepared peeled roasted peppers available in most grocery stores.