{"id":1493,"date":"2017-09-06T12:53:10","date_gmt":"2017-09-06T17:53:10","guid":{"rendered":"https:\/\/www.nicholls.edu\/culinary\/?p=1493"},"modified":"2017-09-06T12:53:10","modified_gmt":"2017-09-06T17:53:10","slug":"tailgate-muffuletta","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/","title":{"rendered":"Tailgate Muffuletta"},"content":{"rendered":"

Whatcha Got Cookin\u2019?<\/strong>
\nby Chef Marcelle Bienvenu<\/p>\n

Tailgate Muffuletta<\/strong>
\nServings: 6-8<\/em><\/p>\n

Note: If pressed for time, purchase ready-made olive salad.<\/p>\n

1 1\/2 cups chopped pimiento-stuffed olives
\n1 cup chopped ripe olives
\n2 tablespoons capers, drained
\n3 anchovies, drained and chopped
\n2\/3 cup olive oil
\n1 1\/2 tablespoons fresh lemon juice
\n1\/2 cup chopped parsley
\n2 garlic cloves, minced
\n1 t. dried oregano leaves
\n1 round loaf Italian bread (8-10 inches round)
\n2\/3 pound mortadella, thinly sliced
\n2\/3 pound provolone cheese, thinly sliced
\n2\/3 pound Italian salami, thinly sliced<\/p>\n

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

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.<\/p>\n

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.<\/p>\n

To serve, cut the sandwich into wedges.<\/p>\n","protected":false},"excerpt":{"rendered":"

Whatcha Got Cookin\u2019? 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 […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1493","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nTailgate Muffuletta - Chef John Folse Culinary Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tailgate Muffuletta - Chef John Folse Culinary Institute\" \/>\n<meta property=\"og:description\" content=\"Whatcha Got Cookin\u2019? 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 […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/\" \/>\n<meta property=\"og:site_name\" content=\"Chef John Folse Culinary Institute\" \/>\n<meta property=\"article:published_time\" content=\"2017-09-06T17:53:10+00:00\" \/>\n<meta name=\"author\" content=\"Nicholls State\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Nicholls State\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/\"},\"author\":{\"name\":\"Nicholls State\",\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/#\/schema\/person\/073e094613b8d622621e55e100baecd3\"},\"headline\":\"Tailgate Muffuletta\",\"datePublished\":\"2017-09-06T17:53:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/\"},\"wordCount\":208,\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/\",\"url\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/\",\"name\":\"Tailgate Muffuletta - Chef John Folse Culinary Institute\",\"isPartOf\":{\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/#website\"},\"datePublished\":\"2017-09-06T17:53:10+00:00\",\"author\":{\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/#\/schema\/person\/073e094613b8d622621e55e100baecd3\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.nicholls.edu\/culinary\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Uncategorized\",\"item\":\"https:\/\/www.nicholls.edu\/culinary\/category\/uncategorized\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Tailgate Muffuletta\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/#website\",\"url\":\"https:\/\/www.nicholls.edu\/culinary\/\",\"name\":\"Chef John Folse Culinary Institute\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.nicholls.edu\/culinary\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.nicholls.edu\/culinary\/#\/schema\/person\/073e094613b8d622621e55e100baecd3\",\"name\":\"Nicholls State\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g\",\"caption\":\"Nicholls State\"},\"url\":\"https:\/\/www.nicholls.edu\/culinary\/author\/webmanager\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tailgate Muffuletta - Chef John Folse Culinary Institute","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/","og_locale":"en_US","og_type":"article","og_title":"Tailgate Muffuletta - Chef John Folse Culinary Institute","og_description":"Whatcha Got Cookin\u2019? 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 […]","og_url":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/","og_site_name":"Chef John Folse Culinary Institute","article_published_time":"2017-09-06T17:53:10+00:00","author":"Nicholls State","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Nicholls State","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/#article","isPartOf":{"@id":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/"},"author":{"name":"Nicholls State","@id":"https:\/\/www.nicholls.edu\/culinary\/#\/schema\/person\/073e094613b8d622621e55e100baecd3"},"headline":"Tailgate Muffuletta","datePublished":"2017-09-06T17:53:10+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/"},"wordCount":208,"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/","url":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/","name":"Tailgate Muffuletta - Chef John Folse Culinary Institute","isPartOf":{"@id":"https:\/\/www.nicholls.edu\/culinary\/#website"},"datePublished":"2017-09-06T17:53:10+00:00","author":{"@id":"https:\/\/www.nicholls.edu\/culinary\/#\/schema\/person\/073e094613b8d622621e55e100baecd3"},"breadcrumb":{"@id":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/tailgate-muffuletta\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nicholls.edu\/culinary\/"},{"@type":"ListItem","position":2,"name":"Uncategorized","item":"https:\/\/www.nicholls.edu\/culinary\/category\/uncategorized\/"},{"@type":"ListItem","position":3,"name":"Tailgate Muffuletta"}]},{"@type":"WebSite","@id":"https:\/\/www.nicholls.edu\/culinary\/#website","url":"https:\/\/www.nicholls.edu\/culinary\/","name":"Chef John Folse Culinary Institute","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nicholls.edu\/culinary\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.nicholls.edu\/culinary\/#\/schema\/person\/073e094613b8d622621e55e100baecd3","name":"Nicholls State","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/3328047cdfb3020290ce068d6fb7721f49d0439b10d4d4484fd91e22681411a4?s=96&d=mm&r=g","caption":"Nicholls State"},"url":"https:\/\/www.nicholls.edu\/culinary\/author\/webmanager\/"}]}},"_links":{"self":[{"href":"https:\/\/www.nicholls.edu\/culinary\/wp-json\/wp\/v2\/posts\/1493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nicholls.edu\/culinary\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nicholls.edu\/culinary\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nicholls.edu\/culinary\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nicholls.edu\/culinary\/wp-json\/wp\/v2\/comments?post=1493"}],"version-history":[{"count":0,"href":"https:\/\/www.nicholls.edu\/culinary\/wp-json\/wp\/v2\/posts\/1493\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.nicholls.edu\/culinary\/wp-json\/wp\/v2\/media?parent=1493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nicholls.edu\/culinary\/wp-json\/wp\/v2\/categories?post=1493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nicholls.edu\/culinary\/wp-json\/wp\/v2\/tags?post=1493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}