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Hot Muffuletta

Source: Quick from Scratch - One Dish Meals
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Serves 4
Before the hard salami, ham, and provolone are piled on, the bread for these New Orleans sandwiches is spread with a piquant olive salad flavored with garlic, oregano, and fresh parsley.
1 10-ounce jar green olives with pimientos, drained and chopped
1 1/2 teaspoons dried oregano
1 clove garlic, minced
3 tablespoons olive oil
1/4 cup chopped fresh parsley
4 large, crusty rolls, split
1/2 pound sliced hard salami
1/2 pound sliced ham
1/2 pound sliced provolone
Hot Muffuletta Recipe at
Heat the oven to 350 degrees F. In a small bowl, combine the chopped olives with the oregano, garlic, oil, and parsley. Spread some of the olive mixture on the bottom half of each roll.

Top the olive salad with the salami, ham, and provolone. Cover with the tops of the rolls and then wrap each sandwich in aluminum foil. Bake until the cheese melts, about 15 minutes.

  • Instead of heating the sandwiches, serve them the more traditional way at room temperature.
  • Use a combination of chopped, pitted black olives, such as Kalamata, and green olives with pimientos in the salad for both color and flavor.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 792
Fat. Total: 58g
Fiber: 1g
Carbohydrates, Total: 28g
Sodium: 3824mg
% Cal. from Fat: 66%
Cholesterol: 111mg
Protein: 42g
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