These Muffuletta Po’ boys are the perfect parade route sandwich.

Muffuletta Po’ boys
Yields 8
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Ingredients
  1. 1 (16-inch) loaf French bread, halved
  2. Olive Salad (recipe follows)
  3. ¼ pound mortadella, thinly sliced
  4. ¼ pound dry Italian salami,* thinly sliced
  5. ¼ pound capicola, thinly sliced
  6. 1/3 pound sharp provolone, thinly sliced
Instructions
  1. Scoop out the interior of the bottom half of bread. Spread Olive Salad along bottom layer of bread. Layer 1/3 of mortadella, 1/3 of salami, 1/3 of capicola, and 1/3 of provolone. Repeat layers, and top with remaining Olive Salad; cover with top half of bread. Wrap in aluminum foil, and place between two heavy cutting boards. Place a heavy weight on top, and press firmly to flatten. Refrigerate at least 3 hours. Unwrap, and cut into 8 pieces.
Notes
  1. *We used soppresatta.
Louisiana Cookin http://www.louisianacookin.com/
Olive Salad
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Ingredients
  1. ¼ cup pitted kalamata olives, finely chopped
  2. 1 cup green olives with pimentos, finely chopped
  3. 4 pepperoncini peppers, stems removed, finely chopped
  4. 1 (8-oz) jar giardiniera, finely chopped
  5. ¼ cup roasted red pepper, finely chopped
  6. 2 cloves garlic, minced
  7. 1 teaspoon dried oregano
  8. 4 tablespoons capers
  9. 1 teaspoon crushed red pepper
  10. ½ cup olive oil
  11. Salt and pepper, to taste
Instructions
  1. In a large bowl, combine olives, pepperoncini, giardiniera, red pepper, garlic, oregano, capers, crushed red pepper, and oil. Add salt and pepper to taste. Cover and refrigerate up to 3 days.
Louisiana Cookin http://www.louisianacookin.com/