Sunday, March 22, 2015

Gluten Free Muffaletta Sandwich

The Muffaletta is a sandwich that originated in New Orleans, LA. For those of you who haven't tried this amazing sandwich, I strongly urge you to do so, it's that good! It is piled high with Italian cold cuts, cheese and a delicious spicy olive topenade. Even if you don't care much for olives, you will love this sandwich!
I personally have NEVER opened a jar of olives to snack on them, I just don't care for them. I had every intention of only making enough of the olive topenade for my husband, who loves them, but I was shocked at how delicious it was! I happily smeared it over the entire sandwich! Try something new, you never know, it could be a new family favorite. I will definitely be making this again, we devoured the whole thing!

  • 1 loaf of gluten free Focaccia
  • 12 ounces of an Italian cold cut combo
  • 8-10 slices of provolone cheese
  • 1 recipe for olive topenade (below)
 Olive Topenade:
  • 1/2 cup green olives with pimentos
  • 1/2 cup black olives
  • 1/4 cup spicy giardiniera (pickled veggie blend-I used Mezzetta brand)
  • 1/4 cup sliced pepperoncini peppers
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon balsamic or red wine vinegar (make sure it's not malted)
  • 1/4 - 1/2 teaspoon black pepper
  • salt to taste (the olives are already pretty salty)
  • 1-1/2 teaspoons Italian seasoning blend
Combine all of the ingredients for the topenade in a food processor and pulse to chop, how fine is up to you. Place in the fridge covered for at least an hour.

Slice the Focaccia in half horizontally to make 2 large circles. I only used half of mine.
Spread the olive topenade on both halves of bread.

Top the bottom half with provolone cheese.

 Then the cold cuts.

Place the other half of bread on top of the cold cuts.

Wrap the sandwich in foil and place in a 400F oven for 10-15 minutes to warm it up.
(optional but worth the effort)

Now enjoy your delicious creation! It is so good!

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