Prep 20 mins
Cook 0 mins
I got this recipe out of Chili Pepper magazine a couple of years ago. It is the real thing for a muffuletta and great on any other sandwich.
- 2 cups stuffed green olives
- 2 cups black olives, pitted
- 1 cup finely diced red onion
- 2 tablespoons chopped fresh garlic
- 3 tablespoons cajun seasoning (ie Zatarain's)
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- Combine all ingredients in food processor. Pulse a few times or until desired consistency is achieved. I like it a little chunky.
7 star recipe! only made 1/2 of recipe. I spread this mixture on the base of a kiser bun and put a slice of provolone cheese followed by several slices of thin sliced smoked ham then a slice of genoa salami and another layer of the olive mixture and another slice of provolone cheese, topping off with the top roll. Flattened sandwich with my hands and wrapped in foil and cooked in a toaster oven on 350 degrees for 30 minutes. A very good version of this olive salad. Thanks for posting tunamanphd. Made for PAC FALL 2011.
This is intended as the dressing for the wonderful muffoletta sandwich, a sandwich made on a very large round Italian bread as a bun. The other important ingredient is lots of meat and cheese, ham, genoa salami, almost anything you like. This makes an absolutely wonderful sandwich, but honestly, there's no way one person could put this away. This is a very good version of the thing that makes it a muffoletta, the olive dressing.
This salsa was very nice, I ate it in a thick bread sandwich with lettuce, cheese and tomatoes. Only change I made was I cut down the serving to one cup as four-five cups would have been to much for me. Thank you tunamanphd