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Chef Joe’s Monster Muffaletta

Prep Time: 105 min Cook Time: 0 min
Servings: 4 Skill Level: medium

A monster muffuletta loaded with meats, cheese, and my favorite part… the olive tapenade. Made with Pearls or Early California Ripe and Simply Olives that are buttery, mild, and clean tasting. No harsh brine, no metallic bite, just olive flavor that even olive skeptics can get behind.

And as a little ode to my mom, I used dried herbs in the tapenade. She never kept fresh herbs in the house, and somehow everything still tasted incredible.

Perfect for a weekend picnic, beach day, or your 4th of July spread.

Recipe and image by Chef Joe Sasto

Ingredients

For the Sandwich:

  • Large Italian Hoagie roll or baguette
  • ¼ lb mortadella
  • 1/4 lb salami
  • ¼ b prosciutto
  • (or substitute your favorite cured meats)
  • ¼ lb sliced provolone.

For Roasted Garlic & Herb Green Oil Mayo:

  • 1 cup mayonnaise
  • 6 roasted garlic cloves
  • 2 tbsp herb green oil (mint, chives, parsley, basil, or any leftover soft herbs)
  • 1 tsp lemon juice
  • Kosher salt, to taste
  • Black pepper, to taste

For the Green Oil:

  • 1 cup packed herbs (mint, chives, parsley, basil, etc.)
  • ½ cup neutral oil

Marinated Olive Tapenade

  • 1 cup Pearls olives, roughly chopped
  • 1 cup Pearls green olives, roughly chopped
  • ½ cup pickled peppers, finely chopped
  • 2 tbsp parsley, minced
  • 1 tbsp chives, minced
  • 1 tsp dried oregano
  • 2 tbsp red wine vinegar
  • ¼ cup extra virgin olive oil
  • Freshly cracked black pepper, to taste

Cooking Instructions

  1. Make the mayo, slather on the base of the bread.
  2. Top with meats, cheese and marinated olive tapenade and add top of the bread.
  3. Sliced and eat straightaway or make ahead.

For the Green Oil:

  1. Blend herbs and oil until completely smooth. Strain if desired for a brighter green oil.
  2. Mash roasted garlic into a paste.
  3. Blend together mayonnaise, roasted garlic, green oil, and lemon juice.
  4. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

For Marinated Olive Tapenade:

  1. Combine olives, pickled peppers, parsley, chives, and oregano in a bowl.
  2. Add red wine vinegar and olive oil. Toss well to coat.
  3. Season generously with black pepper.
  4. Let marinate for at least 30 minutes, or up to overnight, before serving.

 

 

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