Muffaletta sandwiches are classic New Orleans street food.
Makes 12 servings
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- 1 (12-ounce) jar marinated artichoke hearts, drained and thinly sliced
- ½ cup giardiniera, chopped
- ½ cup green olives, chopped
- ½ cup kalamata olives, chopped
- ½ cup shredded carrot
- ¼ cup shredded celery
- ¼ cup capers, chopped
- ¼ cup pepperoncini, chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 2 (1-pound) loaves ciabatta bread, halved horizontally
- 1 pound thinly sliced Genoa salami
- 1 pound thinly sliced ham
- 1 pound thinly sliced mortadella
- 1 pound thinly sliced mozzarella
- 1 pound thinly sliced provolone
- 1 bunch fresh basil leaves
- In a medium bowl, stir together artichoke hearts and next 9 ingredients. Spread artichoke mixture on bottom half of each bread loaf, and layer each with meats, cheeses, and basil. Add top half of loaves, and wrap each tightly in plastic wrap. Refrigerate for at least 3 hours or for up to overnight. Cut into rectangles, and serve warm or at room temperature.
- For warm sandwiches, preheat oven to 350°. Remove plastic wrap from sandwiches, and wrap in aluminum foil. Bake wrapped sandwiches for 25 minutes or until cheese has melted.
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