Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire.
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The classic New Orleans cold cut and olive salad sandwich gets pressed for a more intense, flavorful experience.
These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish.
The classic olive salad used for seasoning muffuletta sandwiches. It also makes a fantastic burger or pizza topping.
A grilled cheese sandwich layered with sliced meats and olive salad.
The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.
[Photographs: Robyn Lee] Note: You can use store-bought olive salad for this recipe if you prefer. Use about 4 tablespoons for each two serving sandwich. You can also make this on four smaller loaves or 1 larger loaf. About the...