Ultimate New Orleans Muffuletta Po-Boy
Savor the vibrant flavors of New Orleans with this outrageous Muffuletta Po-Boy. Combining the classic elements of the beloved muffuletta sandwich with the convenience of a po-boy, this dish is a party on your palate. The centerpiece is a zesty olive mix that requires a generous 8-hour chill time to meld its robust flavors, ensuring every bite is a burst of taste. Loaded with layers of savory meats like salami, mortadella, and ham, and complemented by rich provolone and havarti cheeses, this sandwich is perfect served hot or cold. Whether you're hosting a casual lunch or craving a satisfying snack, this po-boy is sure to impress and delight your guests.
8
Servings
400
Calories
15
Ingredients
Ingredients
Roasted Red Peppers
1 1/2 cups (chopped)
Pimento-Stuffed Green Olives
1 cup (chopped)
Kalamata Olives
1 cup (pitted and chopped)
Olive Oil
1 cup (none)
Fresh Parsley
3 tablespoons (chopped)
White Wine Vinegar
2 tablespoons (none)
Capers
2 tablespoons (drained)
Caper Juice
1 teaspoon (none)
Garlic Cloves
2 (minced)
French Bread
1 loaf (hollowed)
Salami
1/3 lb (sliced)
Mortadella
1/3 lb (sliced)
Ham
1/3 lb (sliced)
Provolone Cheese
1/3 lb (sliced)
Havarti Cheese
1/3 lb (sliced)
Instructions
1
In a large mixing bowl, combine the roasted red peppers, pimento-stuffed green olives, kalamata olives, olive oil, fresh parsley, white wine vinegar, capers, caper juice, and minced garlic. Stir well to incorporate all ingredients. Cover the mixture and refrigerate for at least 8 hours, allowing the flavors to meld together.
2
After chilling, take a French bread loaf and, using a serrated knife, slice it in half horizontally. Set the top half aside. Hollow out the bottom half by carefully removing some of the bread without piercing through the crust, leaving about a 1/4 inch thick shell to hold the fillings.
3
Spoon the chilled olive mixture evenly into the hollowed-out bottom half of the bread, ensuring an even distribution across the surface.
4
Layer the sliced salami, mortadella, ham, provolone, and havarti cheese over the olive mixture, creating a hearty, flavorful sandwich.
5
Place the top half of the French bread back onto the sandwich, press gently, and then slice the entire loaf crosswise into four even sections.
6
Serve immediately, or wrap tightly in parchment paper for a portable meal. Enjoy your Ultimate New Orleans Muffuletta Po-Boy!
Nutrition Information
26g
Fat
21g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is an Ultimate New Orleans Muffuletta Po-Boy?
It is a fusion sandwich that combines the classic flavors and olive salad of a muffuletta with the structure of a New Orleans po-boy loaf.
How long does the olive mixture need to chill?
The olive mixture should be refrigerated for at least 8 hours to allow the robust flavors to meld together.
What types of olives are used in this recipe?
The recipe uses one cup of chopped pimento-stuffed green olives and one cup of pitted and chopped kalamata olives.
What meats are included in the sandwich?
The sandwich is layered with sliced salami, mortadella, and ham.
Which cheeses are used in the Ultimate Muffuletta Po-Boy?
The recipe features 1/3 lb each of sliced provolone and havarti cheeses.
How many servings does this recipe make?
This recipe yields 8 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How do I prepare the French bread?
Slice the loaf horizontally and hollow out the bottom half by removing bread until a 1/4 inch thick shell remains.
Can this sandwich be served hot?
Yes, the sandwich is versatile and can be served either hot or cold.
What is the fat content for one serving?
There are 26g of fat in each serving.
How many carbohydrates are in a serving?
Each serving contains 21g of carbohydrates.
What is the protein content per serving?
Each serving provides 14g of protein.
What kind of vinegar is used for the olive mix?
The recipe calls for 2 tablespoons of white wine vinegar.
Does the recipe use fresh herbs?
Yes, it includes 3 tablespoons of chopped fresh parsley.
How much garlic is needed?
The recipe requires 2 minced garlic cloves.
Are capers used in the olive salad?
Yes, the mix includes 2 tablespoons of drained capers and 1 teaspoon of caper juice.
How much olive oil is required?
The recipe uses 1 cup of olive oil for the zesty olive mix.
How much salami is used?
The sandwich requires 1/3 lb of sliced salami.
What quantity of mortadella is needed?
The recipe calls for 1/3 lb of sliced mortadella.
How much ham is used in the layers?
You will need 1/3 lb of sliced ham.
What is the preparation for the roasted red peppers?
The 1 1/2 cups of roasted red peppers should be chopped.
How should the sandwich be sliced?
The entire loaf should be sliced crosswise into four even sections.
Can this sandwich be prepared for travel?
Yes, you can wrap it tightly in parchment paper for a portable and convenient meal.
What are the primary tags for this recipe?
Tags include sandwich, muffuletta, po-boy, new orleans, lunch, snack, olive mix, and savory.
How many ingredients are in this recipe?
There are 15 ingredients listed for this Muffuletta Po-Boy.
Is the bread hollowed on both sides?
No, the instructions specify hollowing out only the bottom half of the bread.
What is the total weight of cheese used?
The total weight of cheese is 2/3 lb, split between provolone and havarti.
What is the first step in assembly?
The first step after chilling the mix is spooning the olive mixture evenly into the hollowed-out bottom half of the bread.
Should the sandwich be pressed?
Yes, after placing the top half of the bread back on, you should press gently before slicing.
Is there any sugar in this recipe?
No sugar content is listed for this savory sandwich recipe.