Active Time: 25 MINTotal Time25 MIN
Yield: Serves : 4
Roxanne Spruance of Kingsley in New York City likes to make this giant Muffaletta, a New Orleans sandwich created by Italian immigrants, for Mardi Gras. Use any leftover giardiniera (pickled vegetable relish) on nachos, as a pizza topping, in grain salads or on hot dogs. Slideshow: More New Orleans Recipes
Ingredients
Giardiniera:
- 1 cup pimento-stuffed green olives, torn
- 1/2 cup drained kalamata olives, torn
- 2 garlic cloves, finely chopped
- 1/4 cup pickled cauliflower florets, chopped
- 2 tablespoons rinsed and drained capers, chopped
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped carrot
- 2 tablespoons chopped parsley leaves
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon chopped basil leaves
- 1/2 teaspoon celery seeds
- 1/2 cup drained pepperoncini, chopped
- 1/4 cup marinated cocktail onions, chopped
- 1/2 cup olive oil
- 1/4 cup canola oil
- 1/4 cup red wine vinegar
- Kosher salt
- Pepper
Sandwich:
- One 1-pound loaf of Italian sesame bread, split and the insides scooped out
- 4 ounces thinly sliced Genoa salami
- 4 ounces thinly sliced Italian ham
- 4 ounces sliced mortadella
- 4 ounces sliced mozzarella cheese
- 4 ounces sliced provolone cheese
How to Make It
Step 1
Make the Giardiniera In a large bowl, mix all of the ingredients. Season with salt and pepper. Cover and refrigerate overnight. Bring to room temperature before serving, about 30 minutes.
Step 2
Make the Sandwich Spread half of the giardiniera on the bottom half of the bread, then layer with the meats and cheeses. Cut the sandwich into quarters and serve.
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