Patter Fam Sauces

Muffuletta Sandwiches (serves 8-10
8-10 individual ciabatta loaves
Egg wash
Sesame seeds
1 cup pimento stuffed green olives
1/2 cups kalamata olives
2 cloves garlic
1/4 cup pickled cauliflower
2 T Capers
1 T Celery
1 T Carrots
1/2 cup banana peppers
1/4 cup marinated cocktail onions
1/2 tsp. celery seed
1 tsp. dried oregano
1 tsp. dried basil
3/4 tsp. ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
8 oz. Genoa Salami
8 oz. mortadella
8 oz. thinly sliced ham
8 oz. sliced mozzarella
8 oz. sliced provolone

To Make Olive Salad: Place the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil in a food processor and pulse a few times to chop up the ingredients. Place in a non-reactive container and add more oil if needed to cover.  Cover container and refrigerate overnight.

To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread half of the olive tapenade on the bottom half of bread.  layer with salami, ham, mortadella, mozzarella, and provolone.  Add the remaining olive tapenade to the top and place the top half of bread to cover.  Cut into squares, or pie sections.  Serve immediately or wrap tightly in parchment paper and refrigerate for a few hours to allow the olive flavors to soak into the bread.






Written by Joyce Peters — April 24, 2016

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