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.
Makes
8 servings
Total Time
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Ingredients
WHISK:
STIR:
Test Kitchen Approved
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,
4–5minutes.
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 486
% Daily Value*
Total Fat 35g 53%
Saturated Fat 9g 45%
Cholesterol 43mg 14%
Sodium 2216mg 92%
% Daily Value*
Carbs 30g 10%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.
