Italian Muffuletta
This New Orleans classic has the usual meats and cheeses, and the bread is always round. But the key ingredient olive salad, makes the difference
Servings Prep Time
8people 20minutes
Cook Time Passive Time
25minutes 10minutes
Servings Prep Time
8people 20minutes
Cook Time Passive Time
25minutes 10minutes
Ingredients
Instructions
  1. Preheat oven to 375F. Spray Deep Dish Baker with olive oil. Remove bread stick dough from cans; do not unroll. Separate into 16 coils. Place one coil in the center of Baker. Unroll remaining coils, one at a time, and arrange around center coil to fill Baker. Roll top of dough lightly with Dough and Pizza Roller to help seal. Lightly spray dough with olive oil. Press 1 garlic clove over dough using Garlic Press; spread evenly with Skinny Scraper. Grate Parmesan cheese using Deluxe Cheese Grater; sprinkle evenly over dough. Bake 20-25 minutes or until deep golden brown. Immediately remove from Baker to Nonstick Cooking Rack. Cool 10 minutes. Meanwhile, chop olives and celery using Food Chopper; place in 1-Qt Batter Bowl. Add remaining pressed garlic clove and dressing; mix well. Cut bread in half horizontally using Serrated Bread Knife. Spread olive mixture over bottom half of bread. Cover with overlapping slices of meat and cheese. Cover with top half of bread. Cut into wedges with Serrated Bread Knife and serve.
Recipe Notes

To serve warm, place sandwich on flat Baking Stone; cover loosely with aluminum foil and bake at 350F for 20 minutes or until heated through.