mariadnoca
Moderator
THE BIG EASY
Enjoy The Big Easy, the sweet onion version of the famed muffaletta sandwich which is a New Orleans tradition. Accompany it with specially created nibbles and sides, and you'll have a feast that tastes oh-so-sweet.
1 cup olives, preferably Italian, pitted and chopped
1 cup chopped sun-dried tomatoes (packed in olive oil, drained)
1-1/2 T. capers
3 cloves garlic, finely chopped
1 T. chopped, fresh oregano (or 1 t. dried)
1/2 t. freshly ground black pepper
2 T. balsamic vinegar or other red wine vinegar
2 T. olive oil
1 large round loaf Italian bread about 7 inches in diameter
1 sweet onion, thinly sliced and separated into rings
1/4 lb. thinly sliced mozzarella
1/4 lb. thinly sliced salami
1/4 lb. thinly sliced ham
1/4 lb. thinly sliced provolone
1/4 lb. thinly sliced mortadella
Mix the chopped olives and the next 6 ingredients; stir in 2 tablespoons olive oil. Store, tightly covered, in the refrigerator at least 12 hours to marry the flavors. Olive mixture can be made up to a week ahead.
Cut bread in half horizontally; remove bread from bottom and top of loaf (discard or save for bread crumbs) to form a thick shell. Spread half the reserved olive mixture (with liquid) on the bottom half, then half the onion rings. Next, layer the cheese and cold cuts in the order listed. Top with remaining onion slices, then remaining olive mixture. Sandwich can be made up 6 hours ahead. Wrap tightly; store in the refrigerator. Return to room temperature before serving. Cut into 6 wedges. Serves 6.
Enjoy The Big Easy, the sweet onion version of the famed muffaletta sandwich which is a New Orleans tradition. Accompany it with specially created nibbles and sides, and you'll have a feast that tastes oh-so-sweet.
1 cup olives, preferably Italian, pitted and chopped
1 cup chopped sun-dried tomatoes (packed in olive oil, drained)
1-1/2 T. capers
3 cloves garlic, finely chopped
1 T. chopped, fresh oregano (or 1 t. dried)
1/2 t. freshly ground black pepper
2 T. balsamic vinegar or other red wine vinegar
2 T. olive oil
1 large round loaf Italian bread about 7 inches in diameter
1 sweet onion, thinly sliced and separated into rings
1/4 lb. thinly sliced mozzarella
1/4 lb. thinly sliced salami
1/4 lb. thinly sliced ham
1/4 lb. thinly sliced provolone
1/4 lb. thinly sliced mortadella
Mix the chopped olives and the next 6 ingredients; stir in 2 tablespoons olive oil. Store, tightly covered, in the refrigerator at least 12 hours to marry the flavors. Olive mixture can be made up to a week ahead.
Cut bread in half horizontally; remove bread from bottom and top of loaf (discard or save for bread crumbs) to form a thick shell. Spread half the reserved olive mixture (with liquid) on the bottom half, then half the onion rings. Next, layer the cheese and cold cuts in the order listed. Top with remaining onion slices, then remaining olive mixture. Sandwich can be made up 6 hours ahead. Wrap tightly; store in the refrigerator. Return to room temperature before serving. Cut into 6 wedges. Serves 6.