Muffaletta Appetizers or Sandwiches Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Gil's Gourmet · Sandwiches

Muffaletta Appetizers or Sandwiches

From Dorothy McNett's recipes at Traditionally a New Orleans sandwich using a nice great big round loaf of bread, slicing it in half to stuff it with this olive mixture along with drizzles of olive oil, slices of cheese, and salami or sausages. I like to use individual buns or hearty bread to cut into smaller bites which is great for an appetizer.

2-3 cloves fresh garlic
1/2 - 1 cup pitted olives in brine, preferably stuffed with pimiento or garlic
1 roasted red pepper, or pimiento or sun-dried tomatoes in oil
2-3 tablespoons extra virgin olive oil
1/4 - 1/2 teaspoon semi-coarse sea salt
4-5 Francese rolls, or other good quality soft bread rolls
soft cheese, such as fresh mozzarella
thin slices salami or Prosciutto
sliced provolone or more mozzarella
baby greens, as desired

In food processor with steel chopping blade in place, first drop in the olive cloves while machine is running to get them chopped up nicely. Drain most of the liquid from the olives. Add to the processor along with the red peppers and pulse to chop quite fine, but not to make them mushy. Add oil and salt. Cut rolls in half and spread each side with soft cheese (or mayonnaise). On the bottom half, pile on lots of the olive mixture and then arrange salami, sliced cheese, and baby greens. Top with the other half of bun, and serve as is, or using a serrated bread knife slice into appetizer sized pieces and serve!

Recipe created 2010-05-16.

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