Recipe courtesy of Leah Brickley

Pickley Muffuletta Sub

Inspired by the traditional Cajun sandwich on the same-named flat, round bread, this layered sub is perfect for feeding a big crowd (especially when prepared on a 24-inch hoagie roll). What sets this sub apart is the addition of giardineria - the pickled vegetable relish - which nods to this sandwich's Italian roots. Be sure to make it two hours ahead so the fillings have time to soften the bread ever so slightly.
  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Yield: 12 to 14 servings
Share This Recipe

Ingredients

3 cups drained giardineria, chopped, plus 1/2 cup giardineria brine

1/2 cup pitted pimento-stuffed green olives, sliced

1/2 cup pitted kalamata olives, sliced

1/2 cup drained pepperoncini rings

1/2 small red onion, thinly sliced

1/2 cup loosely packed fresh parsley leaves, chopped

1/4 cup extra-virgin olive oil

1 garlic clove, finely chopped

One 24-inch or two 12-inch soft hoagie rolls

1/4 cup mayonnaise

3/4 pound sliced provolone

1/2 pound sliced mortadella

1/2 pound sliced deli ham

1/4 pound sliced Genoa salami

Directions

Special equipment:
Decorative toothpicks
  1. Toss the giardineria, brine, green and kalamata olives, pepperoncini, onion, parlsey, olive oil and garlic together in a medium bowl. Cover and refrigerate for at least 1 hour; the mixture can be made up to a day ahead. 
  2. Slice the hoagie roll in half lengthwise, leaving the bottom half slightly thicker than the top half. Put both sides cut-side up and spread the mayonnaise evenly over the two. Top each side with the olive salad and drizzle with any remaining liquid from the bowl. 
  3. Shingle half of the provolone on the bottom bun, top with the mortadella (fold the meat as needed to fit), ham, and salami and finish with the remaining provolone. Carefully flip the top bun onto the bottom and press together. Wrap and refrigerate 2 hours. Slice into 12 to 14 small sandwiches, skewering each with a toothpick.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …