You Gotta Muffuletta
(Published in Chile Pepper Magazine)
Servings: 2 * Zest Factor: Mild
A complete convert to the saintly muffuletta sandwich, I tackled this beast with true relish. The olive mix is key and that was my medium for adding on the heat. Completely crunchy and irresistible this sandwich will have you singing till the saints come marching in!
½ cup giardinera, minced
½ cup pitted mixed olives, minced
½ cup pickled jalapenos, minced
2 tablespoons olive oil
1 teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon garlic powder
2 teaspoons lemon juice
¼ teaspoon dried oregano
½ 10-inch round focaccia (1 inch of bread removed from center to make crust crunchy and not too thick)
spicy brown mustard
4 slices of deli ham
¼ cup grated cheddar cheese
¼ cup grated mozzarella
4 slices of salami
Preheat oven to 375. In a medium sized bowl, combine giardinera, olives, jalapenos, olive oil, cumin, cayenne, garlic powder, lemon juice and oregano. Mix until fully combined.
To assemble sandwich: top each half of foccacia with mustard and begin layering the bottom half with ham, cheddar, mozzarella, ½ cup of olive mix, salami and top with foccacia top. Toast in oven for 10 minutes until cheese has fully melted. Slice in half and serve warm. Enjoy!