CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Tailgate Muffuletta

Whatcha Got Cookin’?
by Chef Marcelle Bienvenu

Tailgate Muffuletta
Servings: 6-8

Note: If pressed for time, purchase ready-made olive salad.

1 1/2 cups chopped pimiento-stuffed olives
1 cup chopped ripe olives
2 tablespoons capers, drained
3 anchovies, drained and chopped
2/3 cup olive oil
1 1/2 tablespoons fresh lemon juice
1/2 cup chopped parsley
2 garlic cloves, minced
1 t. dried oregano leaves
1 round loaf Italian bread (8-10 inches round)
2/3 pound mortadella, thinly sliced
2/3 pound provolone cheese, thinly sliced
2/3 pound Italian salami, thinly sliced

Combine the olives, capers, anchovies, olive oil, lemon juice, parsley, garlic and oregano in a bowl. Cover and chill for 2-4 hours.

To assemble the sandwich, halve the bread loaf horizontally. Remove some of the soft inside bread from both the top and bottom, leaving a 3/4-inch-thick shell.

Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl. Stir the relish to blend, then spoon half onto the bottom round of bread. Arrange the mortadella slices over the olive salad, then layer the provolone and salami. Mound the remaining olive salad over the sausage and cheese slices and cover with the top shell. Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour.

To serve, cut the sandwich into wedges.

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