Muffuletta Sandwichs



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Preparation Time20-30 minutes

Serves4-6 six-inch subs

1 can canned green olives
1 can canned black olives
1 pound sliced salami
2-3 cups mozzarella cheese shredded
3/4 cup olive oil
6-8 cloves, smashed garlic
1/2 cup capers
4-6 six inch rolls sub sandwich rolls

1. Coarsely chop and mix together the olives, capers, and garlic, mixing well with the olive oil. Note: under normal circumstances, fresh olives are far superior to canned, but I've found that for this recipe, the canned olives are best.

2. While this mixture can be eaten right away, it improves with age as it marinates itself. It is often best after 2-3 days sitting in the refrigerator.

3. Cut sub rolls in half lengthwise and toast for a few minutes under the broiler.

4. Take rolls out of the broiler, and spread the muffuletta thickly over the top. Layer slices of salami and mozzarella cheese over this, then put back in the broiler. Wait until cheese is browned on the top, approximately 5 minutes.


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