Muffuletta is a sandwich that originated in New Orleans. Legend has it that Salvatore Lupo of Central Grocery had olives left over from the bottom of the barrel and invented this famous sandwich to use them up. Here is a kosher take on it.
- Cook Time
- Prep Time
- Gefen Canola Oil Cooking Spray
- 1 (10-ounce) jar stuffed manzanilla olives, drained and finely chopped
- 1 (10-ounce) jar roasted red pepper strips, drained and finely chopped
- 1 medium red onion, finely chopped
- 2 stalks celery, finely chopped
- ½ cup extra virgin olive oil, divided
- ¼ cup red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (16-ounce) package frozen bread dough, thawed
- 1 pound sliced smoked turkey, divided
- ½ pound sliced salami, divide
1. Preheat oven to 375°F. Lightly spray 2 jelly-roll pans with cooking spray.
2. In a medium bowl, combine olives, peppers, onions, celery, ¼ cup olive oil, vinegar, oregano, salt, and pepper. Mix together and set aside.
3. On a lightly floured work surface, divide bread dough in half. Take one of the pieces of dough and roll it out to a 9- x 13-inch rectangle. Transfer dough to a prepared pan. Lay one-half of the turkey over half of the dough, lengthwise. Lay one-half of the salami over the turkey. Drain the olive salad and spread one-half of it over the salami. Fold the dough over to cover the filling, and seal the edges by pressing them together with a fork or your fingers. Repeat with the remaining bread dough and ingredients on the second prepared pan.
4. Brush both muffulettas with remaining ¼ cup olive oil.
5. With a sharp knife, make slits about 2 inches apart in the tops of the muffulettas.
6. Bake for 30 minutes.
7. Remove from oven; let cool briefly. Cut into thirds and serve with Strawberry Lemonade (page 203).
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)