This New Orleans specialty was featured in the 2008 Family Organizer is now a picnic favourite.
1 round loaf of sourdough bread
2 oz salami
2 oz sliced Capicola
2 oz sliced Prosciutto
2 oz Provolone cheese
2 oz Mozzarella cheese
1 cup Creole Olive spread (recipe follows)
Creole Olive spread
In a food processor, add each ingredient and pulse after each addition.
3 garlic cloves
1 cup pimiento stuffed green olive
1/2 cup italian style roasted sweet red peppers
1/3 cup Olive oil
2 Tbs red wine vinegar
3 Tbsp chopped fresh parsley
1 tsp pepper
Cut bread in half crosswise (as if you are making a big hamburger bun). Remove some of the doughy insides to make room for the fillings. Spread each half with creole olive spread. On the bottom half, layer meats and cheeses. Cover with top half loaf and press down slightly. Wrap sandwich in aluminum foil or plastic wrap and refrigerate until ready to serve. Cut sandwich in to wedges and enjoy.
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