Mini Muffuletta Sandwiches
| Serves | 10 |
|---|---|
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Italian |
Chef Shannon Whelan
University of Texas
Austin, Texas
University of Texas holds a Mardi Gras feast for students, serving a New Orleans-inspired menu. Muffuletta sandwiches, rooted in NOLA’s Italian community, are one of the items on offer. These are typically made on long French baguettes, but this mini version uses ciabatta buns for a more portable, individual sandwich, layering on the traditional sliced salami, provolone and smoked ham. A housemade olive tapenade jazzes up the filling.
Ingredients
Muffuletta Olive Tapenade
3¾ oz. black olives
2½ oz. green olives
¾ tsp. Italian seasoning
¼ tsp. chopped fresh garlic
¼ tsp. ground black pepper
½ cup olive oil
1 tsp. red wine vinegar
Sandwiches
10 ciabatta buns
10 oz. sliced smoked deli ham
10 oz. sliced salami
10 oz. sliced provolone cheese, folded
Steps
- Prepare tapenade: In food processor, combine black and green olives, garlic, Italian seasoning and garlic; pulse until finely chopped. (Do not puree mixture.)
- Transfer mixture from processor to container; stir in olive oil and vinegar. Seal and refrigerate until ready to use.
- Prepare sandwiches: Slice ciabatta buns in half. Spread 1 tablespoon tapenade on cut sides of bun bottoms and tops. Layer one slice ham, salami and cheese on each bun bottom; complete with bun tops.
Photograph: Shutterstock