Muffuletta Po’ boys
Yields: 8
  • 1 (16-inch) loaf French bread, halved
  • Homemade 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 Hoemmade 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 Homemade 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.
Recipe by Louisiana Cookin at