Muffuletta Po’ boys

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

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.

Homemade Olive Salad
  • ¼ cup pitted kalamata olives, finely chopped
  • 1 cup green olives with pimentos, finely chopped
  • 4 pepperoncini peppers, stems removed, finely chopped
  • 1 (8-oz) jar giardiniera, finely chopped
  • ¼ cup roasted red pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 4 tablespoons capers
  • 1 teaspoon crushed red pepper
  • ½ cup olive oil
  • Salt and pepper, to taste
  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.



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