Saturday, March 26, 2011

Easy Mufuletta

This is one of my favorite sandwiches at Jason's Deli. I've had this recipe in my files for a while and could kick myself for not pulling it out sooner. Easy and delicious, loved by everyone!

Easy Muffuletta

2 12 inch Italian bread shells (I used Boboli, and just one, cut in half for the 3 eaters in my house and there were leftovers)
1 T olive oil
1 cup shredded mozzarella
1 16 oz jar of olive salad, drained (I couldn't find any in a jar, but was lucky to find some at the olive bar in my grocery's deli)
2 oz sliced provolone cheese (maybe about 4-5 slices for my half a muff!)
2 oz sliced ham
2 oz sliced salami

Place one bread shell on baking sheet. Brush crust with some of the olive oil. Sprinkle half of the cheese over the bread shell.

Top with olive salad, provolone, ham, and salami. Sprinkle with remaining cheese. Brush second bread shell with remaining olive oil. Put second shell, olive oil side down, on top of the first shell to make a giant sandwich.

Put a sheet of foil on top of the crust. (Just lay it on top, don't tuck it in or wrap it up).

Bake in a 450 degree oven for 20-30 minutes or until heated through and lightly browned. Remove from the oven and cut into wide triangular slices (with a pizza cutter!).

Big hit at my house...especially with me. I served it with fruit salad and we were good to go. I even had some for lunch the next day.

(Serves 8)



  1. Yum! I've been craving lunch meat and since I have to eat it warmed through, this it totally doable! Looks great.

  2. Monica, this was SO good. I could eat it once a week...and yes, the cooking through will cure your sandwich fix!!