Homemade Muffalattas?

Gluten free gumbo is sacrilege, but look at Commanders Palace recipe anyway. I would think that must be a store that carries a legit olive salad in Houston.

I've made my own, but I found it cost me about twice as much as I could have bought one for. Got the bread at Zuppardo's.

Thanks for all the tips. I've just kinda started trying to cook different things as I work offshore so when I'm home I have lots of time so don't mind putting in the work or energy. I'll give it a shot with draining the pre-made stuff as mentioned but was curious if anyone had an old fashioned recipe they didn't mind sharing.

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I've used the above recipe and it is very good.

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That looks like the recipe I use. I can usually find Gardiniera at Whole Foods. They have an Olive Bar at mine.

I have tweaked my muffaletta recipe and now it is perfect (at least for my family!).

As you know, the traditional way is to make them with everything at room temperature and let them soak overnight before eating, but we like them hot. You can add the olive mix before cooking but if you follow my directions it will be manna from heaven!!

Ingredients needed:

- round loaf Italian bread with Sesame seeds (Italian sliced bread works fine too)

- Provolone cheese

- Mozzarella cheese

- mild Salami (I pick any peppers out)

- Capicola (or ordinary ham)

- Cold Boscoli's Olive Salad (I have tried several brands but like this one best)

Preparation:

- If the olive mix is too cold it will congeal, so take it out of the refrigerator early enough that it will return to liquid form.

- Heat oven to 350 degrees

- Spoon some of the olive oil from the olive mix onto the bread (just the oil at this point and not the olive mix, although most people add it at this point)

- Add large amounts of the meat and cheese onto the bread (like 6 slices of meat and 4 of the cheese if the bread is thick).

- Loosely wrap the sandwich in foil. You want it crispy but not browned. Cook it until it is hot and the cheese melts.

- Remove the sandwich and add generous amounts of cold Olive Mix (I love the cold olive mix on the hot sandwich).

It is now ready to eat!

If you can't find Muffalatta bread, use an Italian loaf as a substitute. It works better than any other alternative bread, in my opinion.

Those are long gone! Just posted the pics because of the subject matter. Only point I can make on olive salad is,buy good olives and use real good olive oil. Also,I blanch the broccoli and cauliflower.

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I've never seen it done with the shredded cheese

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I shredded it my self,we had pizza a few days before,so just used what I had.

R & O's has both sliced and thickly shredded cheese.