| Level: | Easy |
| Yield: | 2 servings |
Ingredients
- 1 (12-inch) muffuletta bun spread with garlic butter
- 16 pieces Genoa salami
- 8 ounces thinly sliced ham
- 6 pieces thinly sliced provolone
- 4 pieces thinly sliced tomato
- 4 pepperoncini peppers, sliced
- Monjunis Olive mix, recipe follows
- 1/4 cup good quality olive oil
- 1/2 cup black olives, pitted
- 1/2 cup green olives, pitted
- 1 stalk celery
- 2 tablespoons capers
- 2 red peppers
- 2 cloves fresh garlic
- Fresh or dried Italian herbs such as basil, oregano, or parsley
Instructions
- Layer the bun with ingredients, in order given, and top with the peppers. Bake muffuletta to warm and melt cheese. Spread with Monjunis Olive Mix.
- Chop ingredients finely or coarsely, whichever is your pleasure. Store in tightly sealed glass jar.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 2173 |
| Total Fat | 186 g |
| Saturated Fat | 77 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 13 g |
| Sugar | 13 g |
| Protein | 93 g |
| Cholesterol | 486 mg |
| Sodium | 7146 mg |
Reviews
The olive mix is the best I have ever had-delicious and very easy to make. While one cannot purchase actual muffuletta bread outside of Louisiana, sandwiches made with the ingrediants listed in the recipe tasted very good on a crusty roll.