Open-Faced Muffaletta Sandwiches

Get a taste of New Orleans with these muffaletta sandwiches.

Open-Faced Muffaletta Sandwiches
Makes 8 servings
  • 1 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon minced garlic
  • 4 small focaccia rounds, halved
  • 8 thin slices provolone cheese
  • 8 thin slices Havarti cheese
  • 2 (4-ounce) packages thinly sliced Genoa salami
  • 2 (4-ounce) packages thinly sliced capocollo ham
  • ½ cup thinly sliced stuffed green olives
  • ½ cup thinly sliced black olives
  • ½ cup thinly sliced pepperoncini peppers
  • 1 teaspoon ground black pepper
  • Garnish: fresh parsley leaves
  1. In a small bowl, stir together mayonnaise and next 4 ingredients. Spread mayonnaise mixture onto cut side of all bread halves, top each with cheeses, salami, and next 4 ingredients. Sprinkle with pepper, and garnish with parsley, if desired. Serve immediately.

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!