Have you ever had a Muffuletta Sandwich? I just had my first one recently and it was amazing. I’m sharing the recipe soon, but it’s definitely a multi-parter.
To make a Muffuletta sandwich, you gotta have the olive salad. The olive salad is similar to a tapenade, but includes its own unique ingredients.
I decided to post this as it’s own recipe because this olive salad is not only for Muffuletta sandwiches - it is also an amazing salad topping (which I enjoyed all week long!)
For now, enjoy this salad and watch for the sandwich (and bread) coming soon!
I missed the roasted red peppers in the original recipe, but happened to have a fresh one in my refrigerator. I roasted the pepper under the broiler, removed the charred skin and used half for this recipe
Muffuletta Olive Salad
Adapted from Serious Eats
¼ cup black olives
¼ cup green olives
½ cup giardinia
¼ cup roasted red pepper (see note)
2 tablespoons fresh parsley leaves
1 clove garlic
1 tablespoon balsamic vinegar
2 tablespoon olive oil
Place all ingredients in a food processor, pulse until evenly chopped. Serve over salads of muffuletta sandwiches. Store in an airtight container in the refrigerator.
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