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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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For this Sunday's game with my two favorite teams, I decided to use their town's culinary icons to create my menu. This is one to represent New Orleans for my 2nd favorite NFL team...The Saints! Ingredients:
1 large loaf french baguette, baked. |
1 jar undrained olive antipasto with pepperoncinis, olives, garlic, onion, red pepper, etc...or, make your own, tapenade style with the above ingredients. you want a touch of heat, but it's basically an olive spread. |
6oz sandwich sliced provolone cheese |
1/2lb thinly sliced salami |
Directions:
1. Slice bread on a bias into about 1/2 inch slices. See Photo
2. Slice salami pieces in half
3. Slice cheese pieces in half.
4. Drain the olive mix, reserving liquid, and pulse in food processor for a couple minutes to chop. See Photo
5. Using pastry brush, brush on a fair bit of the reserved liquid onto one side of each slice. This will help give that yummy soaked taste that is so indicative of a muffaletta! See Photo
6. Top each with several pieces of salami(I used 8 halves on each, I think) See Photo
7. Top with a slice of provolone cheese
8. Spoon on about 1T of olive mix over the top.
9. *you can use a spicy ham in addition to the salami, if you'd like....my deli just didn't have anything appropriate, or I would have! :)
10. **these are fine at room temperature
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