From Denny: Do you love the New Orleans tradition of muffuletta sandwiches? They are popular throughout Louisiana, especially at carnival time. During the parades people are always looking for snacks that are easy to grab off a tray and run back into the crowd to catch those all important beads. :)
This recipe is for an appetizer version where you don't have to worry so much about the high calories, salt and preservatives since it is a smaller portion.
There is even a recipe to show you how to make your own olive salad which can be used for more than just this sandwich, like a dressing on a garden salad or as a spread on French bread. It was originally developed by the Sicilian immigrants that settled in New Orleans about 100 years ago.
Mini Muffulettas
From: Tracey Koch, food writer at 2TheAdvocate.com, Baton Rouge newspaper
Yields: 2 dozen
Ingredients:
2 loaves French bread
1/4 cup olive oil
1 lb. thinly sliced ham
1 (6-oz.) bag turkey pepperoni
1 lb. sliced mozzarella cheese
1 cup olive salad
Directions:
1. Cut the French bread loaves down the middle and place them flat on a cutting board.
2. Lightly brush both sides of the bread with olive oil.
3. Place a layer of ham on the bottom half of the sliced bread.
4. Place a layer of pepperoni followed by a layer of cheese on top of the ham.
5. Divide the olive salad between both loaves and top with the top half of the bread.
6. Slice the muffulettas into individual sandwiches and secure with a toothpick. Keep chilled until ready to serve.
Note: These can be served hot or cold. To heat, place the sandwiches on a baking sheet and warm in a 350-degree preheated oven for 7 to 10 minutes or until the cheese is melted. If serving the muffulettas hot, place the toothpick in after they are heated.
Kitchen Helpers: Bring the kids into the kitchen and form an assembly line to speed the process of making these cute, tiny sandwiches.
Italian Olive Salad
From: Tracey Koch, food writer at 2TheAdvocate.com, Baton Rouge newspaper
Yields: 4 cups
Ingredients:
2 cup pimento-stuffed green olives, chopped
1 cup marinated artichokes, chopped
1 cup black kalamata olives, chopped
1/2 cup diced carrots
1/2 cup frozen cauliflower, thawed and chopped
1 clove garlic, chopped
1/4 tsp. dried oregano
2/3 cups olive oil
Salt and crushed red pepper to taste
Directions:
1. In a mixing bowl combine the green olives, artichokes, kalamata olives, carrots and cauliflower.
2. Add in the garlic, oregano and oil and stir to combine.
3. Season with a little salt and crushed red pepper. Cover and chill at least 1 hour before serving.
4. Toss olive salad into your favorite green salads or use as a topping on French bread rounds for a delicious appetizer. This is also great on sandwiches or pizzas.
Kitchen Helpers: Your children will enjoy helping to measure and chop the ingredients in this tasty salad. This makes a great tapenade, or toss a little into a green salad. This olive salad will keep in an airtight container in the refrigerator for up to two weeks.
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