Chicken Muffuletta With Spicy Olive Relish Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is from Bobby Flay and Hellman's but I added some missing ingredients, quantity and instructions from the written one. You can use any heavy object to weigh the sandwich down such as books or heavy pan. Ingredients:
2 roasted red peppers, drained (from a jar) |
1/2 jalapeno chile, chopped (depending on how spicy you like) |
1 -2 tablespoon red wine vinegar |
2 garlic cloves, finely chopped |
1/2 cup mayonnaise |
3/4 cup prepared olive relish (black and green olives, chopped) |
1/4 cup flat leaf parsley, coarsely chopped |
4 boneless skinless chicken breasts |
2 tablespoons olive oil |
salt & freshly ground black pepper |
16 slices provolone cheese (1/4 inch thick) |
2 cups arugula |
1 large round loaf italian bread, sliced in half crosswise |
3/4 cup spicy olive relish (black and green olives, chopped) |
spicy olive relish mayonnaise (from above) |
Directions:
1. For Spicy Olive Relish Mayonnaise:.
2. Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
3. For Muffuletta.
4. Heat the grill to high or the grill pan over high heat.
5. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
6. Slice bread in half horizontally and remove some of the bread from the bottom half leaving the rim intact. Spread some of the spicy olive relish mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
7. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
8. Cut in half vertically and cut into wedges for easy handling and eating.
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