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Lagniappe: New Orleans Muffuletta
This is one of the heartiest sandwiches known
to man! If you're unable to find muffeletta
bread, ask your locale baker to prepare you
a special batch.
Ingredients:
Olive Dressing:
2-10 oz. jars Italian Olive Salad
1-6 oz. jar pitted black olives, drained
1/2 cup McCormick Italian Blend Oil
1/4 cup McCormick Roasted Garlic Oil
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon Boo Boo's Cajun Shaker
1 teaspoon Boo Boo's Flaming Boody
Muffuletta:
2 muffuletta bread, split
12 tablespoons olive dressing
4 slices Bryan Cotto Salami
4 slices Bryan Ham
4 slices smoked turkey
2 slices mozzarella cheese, halved
2 slices provolone cheese, halved
Directions:
Olive Salad:
1. To make the olive dressing, start by mincing
the black olives on cutting board and combine
them with the remaining ingredients for olive
dressing in a bowl and mix thoroughly. Store
in refrigerator.
Muffuletta:
1. Spread a coating of olive dressing over
muffutetta bread halves.
2. Alternate meat and cheese slices on one
half of bread until stacked nicely. Top with
other half of muffeletta bread. Repeat process
with other muffeletta bread.
3. Heat skillet and spray with non-stick
spray. Cook on both sides until bread is
toasted. Cut in half and serve.
4. If cheese is not melted, microwave for
a minute or place in 350 degree oven for
several minutes.
Yields 2 servings.
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