McKern’s New Orleans Muffuletta

 Created in New Orleans at the temporarily closed Central Grocery, this French Quarter classic brings a beautiful marriage of Italian, French, German, Creole, and warms the soul and guests alike.

INGREDIENTS

• 4 medium  celery ribs, finely chopped (about 1 1/4 cups)
• 1 cup drained giardiniera, finely chopped (Italian mixed, pickled vegetables)
• 1 cup loosely packed fresh parsley, chopped 
• 3⁄4cup pitted green olives, finely chopped 
• 1⁄4cup  extra virgin olive oil
• 1⁄4teaspoon  fresh coarse ground black pepper
• 1 garlic clove, minced 
  1 tbs Creole mustard
• 1 loaf round soft French bread or 1 Italian bread ( Saint Josephs is my favorite with sesame.)cut horizontally in half (10-inch diameter, about 1 pound)
• 6 ounces thinly sliced smoked ham
• 6 ounces thinly sliced provolone cheese
• 6ounces thinly sliced genoa
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  • Salami
  • 4 slices Mozzarella cheese
  • In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside.
  • Remove a 1" layer of soft center of bread from both halves to make room for the filling. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
  • Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours.
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