Chicken Muffuletta

Make this piled-high version of a New Orleans favorite, a sandwich filled with a tangle of chicken, olives, cheese, salami, and special seasonings.

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Prep Time 15 min
Total Time 1 hr 15 min
Servings 6

Ingredients

Olive Salad

1/2: cup pitted green and/or ripe olives, finely chopped

1: jar (4 oz) sliced pimientos, drained and finely chopped

1: clove garlic, finely chopped

2: tablespoons olive oil

1: tablespoon red wine vinegar

1/2: teaspoon crushed dried oregano leaves

Sandwich

1: (8-inch) round Italian bread loaf (about 1 1/4 lb)

4: oz sliced provolone cheese

4: oz thinly sliced cooked chicken breast (from deli)

4: oz sliced Genoa salami

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Directions

1 In small bowl, stir together olive salad ingredients.
2 Cut loaf of bread horizontally in half. Scoop out soft center from top and bottom of loaf, making room for the filling and leaving a 3/4-inch shell. Using tablespoon, scoop out or drain off 2 tablespoons liquid oil and vinegar dressing from olive salad, and drizzle over inside of bottom half of bread. Spread remaining olive salad mixture inside top half of bread.
3 Layer cheese, chicken and salami in bottom half. Cover with top of loaf; wrap well with plastic wrap. Place loaf on plate; cover with another plate and then a heavy weight, such as a large can. Refrigerate 1 to 6 hours.
4 To serve, cut sandwich into 6 wedges.

EXPERT TIPS

Expert Tips

For a time-saving tip, purchase your favorite prepared olive spread, and substitute it for the olive salad in this recipe.

Why remove the soft center from the bread? To make room for the scrumptious filling! Instead of discarding this extra bread, cut it into cubes, toast the cubes in the oven and make croutons or use as a casserole topping.

Got questions? Our experts have the answers. Ask Betty now.