Recipe by Toby Jermain
This recipe is the result of numerous attempts to duplicate (and improve on) a famous New Orleans sandwich. Prep time does not include setting time.
Top Review by Queen Dragon Mom
Great, just great. I love this and it goes beautifully with the mortadella, prosciutto and provolone in the sandwich. Also, the addition of the capers is brilliant. I would never have though of that. IMO, the peppery, salty capers brought the whole combination together. Thank you, Toby, for another winner.
- 1 cup drained pitted kalamata olive, chopped (or other brine cured Mediterranean)
- 1 cup drained pitted mediterranean style green olives, chopped
- 1 (10 ounce) jarchopped pimento stuffed olives, brine reserved
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1⁄2 cup chopped red sweet bell pepper
- 6 -8 garlic cloves, minced, more to taste
- 3 tablespoons drained capers, chopped
- 1 cup giardiniera, chopped, 1/4 cup brine reserved (Italian pickled vegetables)
- 1⁄2 cup mild pepperoncini pepper, chopped, 1/4 cup brine reserved (Italian pickled peppers)
- 3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano leaves
- 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon fresh ground black pepper
- 1 (2 ounce) can anchovy fillets, drained, rinsed, and finely chopped (optional)
- 1 teaspoon dry mustard
- 1⁄2 cup wine vinegar
- 1 cup extra virgin olive oil
- additional garlic or fresh ground black pepper
Directions See How It's Made
- Vegetables can be chopped not too fine in a food processor, but much better done by hand.
- Combine all vegetables in a medium bowl.
- Toss with oregano, basil, thyme, and black pepper.
- Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
- Let sit for 1-2 hours.
- Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
- Return to bowl.
- In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
- Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
- Pour dressing over vegetable mixture, and toss to combine thoroughly.
- Cover, and refrigerate overnight.
- Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
- We like lots of garlic!
- Spoon mixture into a sealable container, and refrigerate.
- Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
- Serving Suggestions: Muffulettas, obviously!
- Cut Kaiser rolls or really big, round French rolls in half horizontally.
- Brush cut sides with a little of the liquid from the dressing.
- Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
- Top with several tablespoons of olive dressing and the top of the roll.
- Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
- Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
- Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
- Serve with assorted crackers.
- Thin with some of the brine to use as a dip for veggies and/or chips.
- It’s better as a spread on crackers or Melba toast than as a dip, however.