Muffuletta

22 07 2011

We’re gearing up for an all-day volleyball tournament, and on the to-do list…food! Sandwiches are such an easy go-to for an outdoor all-day event, but I wanted to whip up a sandwich with flair that echoed the personalities of our saucy team! Rachel Ray had a perfect fit….Muffuletta, a classic New Orleans sandwich but with a little Rachel twist. Traditionally, this sandwich is served heaping with the pepper and olive salad. But as you’ll see from the pic, I toned it down since I made these the night before and they need to travel. Either way, piled high or low, Muffuletta is delicious!

Muffuletta

Ingredients (serves 4):

  • 1/2 cup hot pepper salad or giardiniera (you could also use mild if you prefer)…you can find this by the deli or near the specialty olives / Italian food aisle
  • 1/2 cup pitted Sicilian green olive
  • Drizzle of extra-virgin olive oil
  • 2 Tbsp chopped fresh rosemary or 1 tsp dried
  • 1 large loaf crusty bread
  • 1/4 lb sliced genoa salami
  • 1/4 lb sliced capacola spicy ham
  • 1/4 lb slived provolone

Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle with oil and sprinkle with rosemary (This Girl tip: if you’re preparing ahead of time, omit the oil). Spread the olive salad on the bottom of the bread very liberally. Pile on the meats on top of the olive salad, then layer cheese over meat and cover with bread top. Press down to set the sandwich, then cut.

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One response

8 08 2011
Auntie Deb

Hmmm capacola. Used to buy it all the time at the Aleci’s in Mapletown shopping center. The bread looks delish !!!!

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