© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Jar (5 oz) pimiento stuffed olives, drained and chopped
1 Can (3-1/4 oz) pitted black olives, drained and chopped
2 tbsp olive oil
3 tbsp fresh parsley, minced
1 tbsp capers, drained
1-1/2 tsp garlic, minced
1/2 tsp dried oregano leaves
1 Loaf round Italian or French bread
6 oz TURKEY SALAMI SLICES
6 oz TURKEY HAM SLICES
4 oz Provolone cheese, thinly sliced
In medium-size bowl, combine olives, oil, parsley, capers, garlic and oregano.
With serrated bread knife, slice bread in half lengthwise. Hollow out each bread half, leaving 3/4-inch outside shell. Reserve removed bread for another use.
Spread half the olive mixture over bottom half bread shell, . Evenly arrange half the turkey salami and turkey ham over olive mixture. Top with cheese and remaining turkey salami and turkey ham.
Spread remaining olive mixture in top half bread shell. Carefully invert top bread shell over bottom bread half and press down firmly. Wrap muffuletta in foil. Refrigerate overnight.
To serve, cut muffuletta into 8 wedges.