New Orleans Muffulettas

Name: New Orleans Muffulettas
Yield: Serves 8
Cuisine: US & Canada, Southern
Ingredients: 2 (1-pound) balls, pizza dough; 2 cups drained jarred, giardiniera; 1 cup, pimento-stuffed green olives; 1/2 cup, pitted kalamata olives; 2 tablespoons, capers, rinsed; 1 tablespoon, red wine vinegar; 1 , garlic clove, minced; 1/2 teaspoon, dried oregano; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, dried thyme; 1/2 cup, extra-virgin olive oil; 1/4 cup, chopped fresh parsley; 1 , large egg, lightly beaten; 5 teaspoons, sesame seeds; 4 ounces thinly sliced, Genoa salami; 6 ounces thinly sliced aged, provolone cheese; 6 ounces thinly sliced, mortadella; 4 ounces thinly sliced hot, capicola

15 comments

By Rebeccah Marsters

Appears in Cook's Country August/September 2014, Cook's Country TV

This Italian cold-cut sandwich is a New Orleans classic. Could we make an easy, delicious version at home?

SERVES8

TIME1 hour, plus 1 hour resting, 1 hour cooling, and 1 hour pressing

has video

WHY THIS RECIPE WORKS

We wanted to do this iconic Southern sandwich justice, so we started with (semi) homemade bread. Store-bought pizza dough bakes up into puffy rounds of bread, and we topped it with sesame seeds just like at Central Grocery in New Orleans. T...

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