{"id":1067,"date":"2020-02-26T10:58:09","date_gmt":"2020-02-26T16:58:09","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1067"},"modified":"2020-02-26T10:58:09","modified_gmt":"2020-02-26T16:58:09","slug":"muffaletta-nola-style","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/02\/26\/muffaletta-nola-style\/","title":{"rendered":"Muffaletta – NOLA Style"},"content":{"rendered":"

Muffaletta<\/h1>\n

Yield:\u00a0 Serves 2-4 (Depends on how hungry you are)<\/p>\n

Sandwich<\/em><\/strong><\/h3>\n

1 loaf Italian bread<\/p>\n

8 oz olive tapenade will work but recipe below for olive salad<\/p>\n

\u00bc pound of mortadella<\/p>\n

\u00bc pound of ham<\/p>\n

\u00bc pound of hard Genoa salami<\/p>\n

\u00bc pound of Mozzarella cheese<\/p>\n

\u00bc pound of Provolone cheese<\/p>\n

Olive Salad <\/em><\/strong><\/h3>\n

1 pound of pimento-stuffed green olives<\/p>\n

1 pound of large black olives<\/p>\n

3 large pepperoncini<\/p>\n

2 pickled onions<\/p>\n

3 tablespoons of capers<\/p>\n

1 head of minced garlic (not one clove, one head)<\/p>\n

3 teaspoons of oregano<\/p>\n

1 quart of pickled cauliflower, drained and sliced<\/p>\n

1 teaspoon of ground black pepper<\/p>\n

2 tablespoons of lemon juice<\/p>\n

Olive oil<\/p>\n

Crisco oil<\/p>\n

Olive Salad Method<\/em><\/strong><\/h3>\n
    \n
  1. Drain the olives, pepperoncini, onions and capers.<\/li>\n
  2. Combine all ingredients in a large bowl and mix.<\/li>\n
  3. Pour into a large jar and pour half olive oil and half Crisco oil into the jar.<\/li>\n
  4. Cover tightly and store in refrigerator for at least 24 hours.<\/li>\n<\/ol>\n

    Muffaletta Sandwich Assembly<\/h3>\n
      \n
    1. Cut the bread in half and spread olive salad generously on each side.<\/li>\n
    2. Place meat and cheese inside and close.<\/li>\n
    3. Cut the sandwich in quarters.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Muffaletta Yield:\u00a0 Serves 2-4 (Depends on how hungry you are) Sandwich 1 loaf Italian bread 8 oz olive tapenade will work but recipe below for olive salad \u00bc pound of mortadella \u00bc pound of ham \u00bc pound of hard Genoa<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[793,792,794,795],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-new-orleans-muffaletta","8":"tag-nola-sandwich","9":"tag-olive-salad","10":"tag-tapenade"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1067","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1067"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1067\/revisions"}],"predecessor-version":[{"id":1068,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1067\/revisions\/1068"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}