Bologna Muffaletta

Add a big taste of New Orleans to your sandwich menu with this hearty, olive-laden Muffaletta featuring deli meats by Indiana Packers.
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Ingredients

¼ pound deli style bologna, sliced

¼ pound deli turkey, sliced

¼ pound salami, sliced

1 medium-sized round loaf of bread

1/3 pound provolone cheese, sliced

1 small onion, chopped

1 small red pepper, chopped

¼ cup Kalamata olives, pitted and chopped

¼ cup green olives, pitted and chopped

1 clove of garlic, finely chopped

3 tablespoons of olive oil

20 basil leaves

Directions

Step 1

In a frying pan, warm one tablespoon of olive oil over high heat. Sauté onion and red pepper for three minutes.

Step 2

Meanwhile, cut bread in half and hollow out a little bit of the bottom half.

Step 3

Mix the remaining 2 tablespoons of olive oil with the garlic. Brush on the insides of the loaf, both top and bottom.

Step 4

Make a thin layer of black and green olives, only using half of them. Then add a layer of basil leaves. Following the basil, layer the meats and cheese. To top it all off, use the remaining olives and add the onions and red pepper.

Step 5

Put top loaf back on and cut into 4 wedges.

Ingredients

¼ pound deli style bologna, sliced

¼ pound deli turkey, sliced

¼ pound salami, sliced

1 medium-sized round loaf of bread

1/3 pound provolone cheese, sliced

1 small onion, chopped

1 small red pepper, chopped

¼ cup Kalamata olives, pitted and chopped

¼ cup green olives, pitted and chopped

1 clove of garlic, finely chopped

3 tablespoons of olive oil

20 basil leaves

Additional Info

Product:
Daypart: Dinner, Lunch
Technique: Pan Fry
Prep Time: 5 mins
Servings: 4 servings