Lunch / Dinner
Muffaletta Casserole with olive brine vinaigrette
Muffaletta Casserole with olive brine vinaigrette is a New Orleans-inspired mash-up. The specialty cold cut, muffaletta, is reimagined with a briny olive vinaigrette, giardiniera, and toasty focaccia. The flavor combo is as big as ole man river itself.
Ingredients
WHISK:
STIR:
Instructions
Preheat oven to 350°.
Whisk together brine, sherry vinegar, Dijon, and garlic; slowly whisk in ⅓ cup oil until emulsified.
Heat 3 Tbsp. oil in a 10-inch cast-iron skillet over medium. Add focaccia cubes; cook until toasted, 4–5 minutes.
Combine olives and giardiniera.
Stir coppa, salami, mortadella, and 1 cup Italian blend cheese into olive mixture, then stir into focaccia cubes; stir in brine vinaigrette.
Top casserole with remaining ½ cup Italian cheese blend and Parmesan; cover with foil.
Bake casserole 10 minutes; uncover. Bake casserole until cheese begins to brown, 10–15 minutes more. Let casserole stand 5 minutes; top with pepperoncini.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 486
% Daily Value*
Total Fat 35g 53%
Saturated Fat 9g 45%
Cholesterol 43mg 14%
Sodium 2216mg 92%
Carbs 30g 10%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.