Greek Muffaletta

Main Course
Side Dish

Recipe courtesy of Allison Cousins

Serves 2

  •  1 Muffaletta Bread
  • Cousins Spinach Vinaigrette
  • Shredded Parmesan cheese
  • 1 lb. ham, sliced
  • 1 1/2 grated Mozzarella cheese
  • 16oz jar artichoke hearts (not marinated), chopped
  • 4 oz Kalamata olives
  • 4 oz black olives
  • 1/2 to 1 cup Feta cheese

Greek Muffaletta

greek muffaletta 

Click to enlarge image.



Preheat oven on broil.  Cut Muffaletta bread in half horizontally.  Slather bread with Cousins Spinach Vinaigrette and sprinkle with Parmesan cheese.  Put in the oven on the lower rack for about 4 minutes or until it is slightly browned. 

Place ham and Mozzarella on the bottom half of the bread and put back into the oven; broil until cheese is melted. 

Build the masterpiece: top with artichoke hearts, Kalamata, and black olives.  Add more Cousins Spinach Vinaigrette and top with Feta cheese crumbles.  Close the sandwich and cut in half.

Louisiana Recipes Weekly


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