Hands-On :
10 minutes
Total :
40 minutes
Yield:
4 quarters

In the early 90s, we traveled to New Orleans seeking the definitive muffuletta. We discovered lots of deliciously authentic twists. Small, individual versions are served warm at the Napoleon House, an historic French Quarter eatery; we've turned their classic recipe into a large loaf that could be cut into quarters and shared with your family. Named for the unique bread used, the large round sesame-topped loaves were made by Sicilian bakers. This recipe is made by layering Genoa salami, ham, pastrami, and olive salad – a Southern classic – and topping with slices of provolone and Swiss cheeses. It's a comfort food that's easily prepared on a weeknight for its short prep time, and it pairs well with pepperoncini peppers and Zapp's potato chips.

How to Make It

Step 1

Preheat the oven to 350˚F. Layer first 6 ingredients on the bottom half of a roll; top with remaining roll half, and wrap in aluminum foil.

Step 2

Bake at 350˚ for 20 minutes or until thoroughly heated and the cheese is melted.