I got a new computer the other day. Oh, its’ heaven. You don’t realize how much you’re living in the Dark Ages when your computer is just 5 years old! Five years!?! Doesn’t seem that old…it’s amazing how fast technology changes. But, getting used to this new computer is really sucking up every ounce of free time. What used to take me 10 minutes, is quadrupled. I’ll get the hang of it soon.
So, when I wanted to give y’all a new recipe, I knew it just wasn’t doable. But, then I found something…a stashed away recipe and set of pictures from a while back that I never posted. Saved! Saved by Princess Tiana, her cookbook, and my daughter who wants to try all of her recipes. (See Flower Peanut Butter & Jelly Sandwiches) I have all these recipes for fall goodies, soup, and hearty meals…but, they’ll have to wait until next week. Today, it’s all about Princess Tiana’s, or rather, Mama Odie’s Muffuletta Sandwich.
It’s definitely preferable that this muffuletta sandwich is made on some sexy Italian bun, but all I could find in my house was those super thin bagels. They had to do. I had an anxious little daughter/chef, a hungry self, and no energy to run to the store. So, just imagine, and you will love what you see.
Alright, for the spread, you need: a 5 oz. jar of pimiento-stuffed green olives, 1 tomato, 1 clove garlic, dried oregano, olive oil, balsamic vinegar, and black pepper. For the sandwich: awesome bread, olive oil, ham, salami, provolone, and Monterey Jack cheese.
Place them in a bowl and stir in 1 tsp. of dried oregano, 3 TBS olive oil, 2 TBS balsamic vinegar, and 1/2 tsp. of black pepper. That’s your spread.
Drizzle olive oil over each half of bread. Layer on the ham, salami, Provolone and Monterey Jack cheese.
And, you’re done! I actually popped mine in the oven for just a few minutes to melt the cheese and warm the sandwich. It was easy and delicious! Next time, better bread, and it’s perfect.
- 5 oz. jar pimiento-stuffed green olives drained and chopped
- 1 to mato finely chopped
- 1 clove garlic or 1 tsp. minced garlic
- 1 tsp. dried oregano
- 3 TBS olive oil
- 2 TBS balsamic vinegar
- 1/2 tsp. pepper
- Italian bread
- olive oil
- 1/4 each of sliced ham salami, Provolone, and Monterey Jack cheese.
Combine all the spread ingredients in a bowl, stir.
Slice bread in half, drizzle olive oil on each slice and top with sandwich ingredients and spread.
(You can also place the sandwiches on a sheet pan and toast in the oven to melt the cheese and warm the sandwich.)