Muffuletta Sandwich (Schlotzsky Style)
- Reviews 2
Ready In: 50 mins
Yields: 4 Sandwiches
Ingredients
Creole Olive Salad
- 1⁄2 cup pitted brine-cured black olives, sliced
- 1⁄2 cup large pimento stuffed olive, sliced
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon minced shallot
- 1 tablespoon finely chopped celery
- 1 tablespoon minced fresh flat-leaf parsley
- 1 teaspoon minced garlic
- 3⁄4 teaspoon fresh ground black pepper
Sandwich
- 4 sourdough buns, Sourdough Sandwich Buns (Schlotzsky Style)
- 3⁄4-1 cup creole olive salad
- 4 ounces mortadella, thinly sliced
- 4 ounces italian ham, thinly sliced
- 4 ounces mozzarella cheese, thinly sliced
- 4 ounces provolone cheese or 4 ounces fontina, thinly sliced
- pickled pepperoncini pepper, garnish
Directions
- Combine all the olive salad ingredients and mix well.
- Chill for at least 30 minutes.
- Spread a couple tablespoon of olive salad in the inside of top of the bun.
- Alternating layers of meats and cheese on the bottom half (alternating).
- Carefully close the sandwich.
- Can be eaten hot or cold.
- To heat, wrap in foil and place in 350 degree oven for 8 minutes, or lightly grill until cheese is melted.
- Serve garnished with pepperoncini pepper.
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