muffaletta sandwiches
This was part of the ‘Cajun Birthday Lunch’
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I am one of those people who LOVE olives. The salty brine, green, black, kalamata, garlic stuffed, I love them all. These are your basic sandwiches until you add an olive salad to the mix. You can buy it in jar but it’s packed with oil, which frankly – sickens me. So I made this one up quick and I think it complemented the meats nicely. Like with the rest of the Cajun meal, there were NO leftovers for this!
ingredients:
6 ounces pitted green, chopped
6 ounces black olives, chopped
6 ounces green olives with pimento, chopped
1 stalk celery, chopped fine
2 teaspoons garlic, minced
1 tsp. dried oregano
1/2 teaspoon celery seed
2 tablespoons red-wine vinegar
2 tablespoons olive oil
2 tsp. fresh lemon juice
Salt
Pepper
Mix all the ingredients together.
Seriously. That’s it. I have nothing more to say. I like to make this the day before I serve it so that all the flavors really mix up nicely but other than that – yeah. You’re done.
Oh, you want to know how to serve it? Place it on a nice soft roll with the following:
provolone cheese
prosciutto
coppa
salami
ham
mayo
mustard
I set it up so people could build their own sandwiches – it came out great and it was minimal work for me, YAY.
