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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating. Ingredients:
4 ounces giardiniera, mixed marinated vegetables |
3 ounces greek kalamata olives, pitted |
3 ounces sicilian olives, pitted |
2 tablespoons extra virgin olive oil |
1 tablespoon minced garlic |
1 teaspoon dried oregano |
1 teaspoon ground black pepper |
4 seeded rolls, sliced |
1/2 lb smoked ham, thinly sliced |
1/2 lb pastrami, thinly sliced |
8 slices genoa salami |
8 slices provolone cheese |
1 cup olive salad |
Directions:
1. Drain the giardiniera and olives. Chop coarsely in a food processor.
2. Remove to a bowl and add the olive oil, garlic, oregano, ground black pepper, and stir well. Set aside and allow to marinate for one hour.
3. Spread 1 tbsp olive salad on each side of the rolls.
4. Place 3 slices of pastrami on each roll, followed by three slices of ham and 2 slices of salami.
5. Top each roll with 2 slices of cheese and place under a broiler until the cheese has melted and the sandwich is warm. Place the top on the roll and serve immediately.
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