Created in the heart of New Orleans, this Italian Muffaletta Sandwich is a meatlover's dream-come-true! It takes a little bit of preparation, but the end-result is really breathtaking and delicious.
Most people assume that since it originated in New Orleans that it must be French, but that's not the case.
It is of Italian origin, probably with Sicilian roots.
(The original spelling is "muffuletta" but it has become more widely known as the muffaletta, so that's what I'm using here.)
Of all my panini recipes, this one is by far the largest and most complex, but it is definitely worth the effort!
The bread should be a flat round loaf, similar to focaccia, but preferable lighter.
Serves about 6
Combine all of these ingredients in a bowl, and mix well. Let this rest for 12 - 24 hours before using on your sandwich.
Slice the loaf like you would a hamburger bun. Layer the meats and cheeses and top with the olive salad.
Traditionally, the muffaletta is served cold, but you can toast it if you prefer a warm sandwich.