Although classic muffulettas include layers of ham, salami, and provolone cheese, olive salad is the hallmark of the real thing. Wrapping the sandwich tightly with plastic wrap and refrigerating it helps the flavors to meld.
1/2 cup kalamata olives, pitted
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced
12 (1 1/2-ounce) French bread rolls
6 (1-ounce) slices Swiss cheese
12 (1-ounce) slices roasted breast of chicken
12 (1-ounce) slices deli roast beef
6 cups gourmet salad greens
How to Make It
To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.
To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.
Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.
We found these easy to make up ahead of time and went well at our gathering. They were very good and although we had a couple as leftovers, they kept well until we could finish them for lunch the next day. I could eat the olive salad with a spoon it is so good!
These were a great party idea. Putting the sandwiches together and wrapping them individually took a little time (especially since I doubled the recipe), but it was worth it. They're a nice, fresh-tasting addition to a footbal fest! I got huge compliments on the olive salad.
I am wondering if the people who rated this recipe low because it tasted ho-hum actually used Kalamata olives or just bought a can of regular black olives and thought that would be good enough. It's not the same thing at all. There is a reason the Kalamatas cost more.