Recipes and Cooking New Orleans-Style Muffuletta 4.5 (4) Olive salad -- piled onto ciabatta with layers of Italian meats and cheeses -- distinguishes this sandwich from an ordinary sub. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 10 mins Chill Time: 4 hrs Total Time: 4 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients ½ cup coarsely chopped, pitted ripe olives ½ cup chopped pimiento-stuffed green olives 1 tablespoon snipped fresh parsley 2 teaspoon lemon juice ½ teaspoon dried oregano, crushed 1 tablespoon olive oil 1 16 ounce loaf ciabatta or unsliced French bread 1 tablespoon olive oil 1 clove garlic, minced 6 lettuce leaves 3 ounce thinly sliced salami, pepperoni, or summer sausage 3 ounce thinly sliced cooked ham or turkey 6 ounce thinly sliced provolone, Swiss, or mozzarella cheese 1 - 2 medium tomatoes, thinly sliced ⅛ teaspoon coarsely ground black pepper Directions In a small bowl stir together ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours, stirring occasionally. To assemble sandwich, using a serrated knife split loaf of bread horizontally and hollow out the inside of the top half, leaving a 3/4-inch-thick shell. Stir together olive oil and garlic. Using a pastry brush, brush the bottom half of the bread with olive oil mixture. Top with lettuce, salami, ham, cheese, and tomato slices. Sprinkle tomato slices with pepper. Stir olive mixture. Mound olive mixture on top of the tomato slices. Add top half of bread. To serve, cut into six portions. Makes 6 sandwiches. Giardiniera-Style Muffuletta: Prepare as above, except omit the olives, parsley, lemon juice, and oregano and omit Step 1. Drain one 16-ounce jar of pickled mixed vegetables (giardiniera), reserving the liquid. Chop the vegetables, removing any pepperoncini stems if present. In a medium bowl stir together chopped vegetables; 2 tablespoons of the reserved liquid; 1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives; 1 clove garlic, minced; and 1 tablespoon olive oil. Assemble sandwich as above, spooning the pickled vegetable mixture on top of the tomato slices. Rate it Print Nutrition Facts (per serving) 435 Calories 21g Fat 43g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 435 % Daily Value * Total Fat 21g 27% Saturated Fat 8g 40% Cholesterol 41mg 14% Sodium 1512mg 66% Total Carbohydrate 43g 16% Total Sugars 1g Protein 20g Vitamin C 7.1mg 36% Calcium 302.9mg 23% Iron 3.2mg 18% Potassium 316mg 7% Folate, total 133.1mcg Vitamin B-12 0.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.