new orlean is the home of muffaletta – a sandwich made with italian meats,
cheeses and a special olive salad. here is my version. again, not exact measurements.
INGREDIENTS
mayonnaise
red wine vinegar
grey poupon dijon mustard
honey
red onion, diced
roughly chopped roasted piquillo peppers
flat-leaf parsley, leaves roughly chopped
ciolo kalamata olive tapenade
(made in locally in lafayette, colorado. greek kalamatas, capers, a bit of red onion and great extra virgin olive oil.)
1 large round loaf of crusty bread
1/4 lb each thinly sliced
genoa salami
soppresata
black forest ham
1/4 lb sliced provolone cheese
DIRECTIONS
whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olive mix, peppers, parsley; toss. make enough for a about a layer of 1/2" on top and the bottom - the olive salad is the star in this sandwich. slice the bread in half & toast, place cheese on either side of the bread then add the olive mixture to both sides or just one side, and layer the meat on the bottom of the loaf. a layer of salami, a layer of ham, a layer of soppresata. Cover with the top half, press gently, slice, and serve.
laissez les bons temps rouler!
