Muffuletta Po’ boys
Yields: 8
  • 1 (16-inch) loaf French bread, halved
  • Olive Salad (recipe follows)
  • ¼ pound mortadella, thinly sliced
  • ¼ pound dry Italian salami,* thinly sliced
  • ¼ pound capicola, thinly sliced
  • ⅓ pound sharp provolone, thinly sliced
  1. Scoop out the interior of the bottom half of bread. Spread Olive Salad along bottom layer of bread. Layer ⅓ of mortadella, ⅓ of salami, ⅓ of capicola, and ⅓ 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.
*We used soppresatta.
Nutrition Information
Calories: 2062 Fat: 86g Saturated fat: 41g Unsaturated fat: 39g Carbohydrates: 213g Sugar: 10g Sodium: 5810mg Fiber: 9g Protein: 108g Cholesterol: 194mg
Recipe by Louisiana Cookin at