A New Orleans specialty, muffuletta sandwiches originated in 1906 at the Central Grocery. This easy version calls for traditional Genoa salami, provolone cheese, and an olive salad topping.
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1 (32-oz.) jar Italian olive salad
12 small deli rolls, cut in half
12 thin Swiss cheese slices
12 thin deli ham slices
12 thin provolone cheese slices
12 Genoa salami slices
1. Spread 1 Tbsp. olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 Tbsp. olive salad, 1 provolone cheese slice, 1 salami slice, and 1 Tbsp. olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on baking sheet.
2. Bake at 350° for 14 to 16 minutes or until cheeses are melted.
Want to make your own olive spread? Use our recipe for Muffulettas to find our Olive Salad packed with olives, capers, peppers, and spices.
Photo by Ralph Anderson and Mindi Shapiro Levine