Hi everyone!
Tomorrow we are having Tailgater Muffulettas for dinner. My kids love stuff like this, in fact, we are having another type of muffuletta for lunch this week as well. This is the perfect meal for a hot summer night because you can make them up earlier in the day and there is no cooking required. You can find the pickled veggies where the pickles and olives are. It's sometimes called Giardiniera. If your kids are going to eat this, I would recommend regular and not hot. I love spicy food and the hot is even hot for me. This is just a personal preference but I like to toss the first 5 ingredients into my cuisart and I chop it up a bit so I can spread it on the bread easier. If you like your veggies a little bulkier, you don't need to do that at all. We are also may0 free here so I won't be using any mayo on ours. You can also sub any meats you like but traditionally a muffuletta would have some type of salami and ham. Then wrap the sandwich pretty tight and let it sit in the fridge. Then slice it when you're ready to eat. I'll also be serving a big green salad and fresh fruit.
Tailgater Muffulettas
Amy - amylz
Southern Living, JUNE 1999
1 (12-ounce) jar pickled vegetables, drained and chopped
1/2 cup green olives, chopped
3/4 cup mayonnaise
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried crushed red pepper
12 thin cooked ham slices
12 thin salami slices
1 (6-ounce) package provolone cheese slices
1 (12-inch) round bread loaf, split
Garnish: pimiento-stuffed olives
Stir together first 5 ingredients. Layer ham, salami, and cheese slices evenly on bottom half of loaf. Top with vegetable mixture, and cover with top. Wrap in plastic wrap and chill. Garnish, if desired. Yield: 6 servings
Amy
1 comment:
Tailgater Muffulettas - These were pretty good. I had reviewed a recipe called "Muffulettas" last week and we thought that one was a bit better. We did like this though and it was so simple. I threw the vegetables, olives, mayo, Italian seasoning and red pepper flakes all in my food processor and made a spread otu of it. I definitely think 3/4 cup of mayo is way too much. I used a 16oz jar of vegetables and only about 1/3-1/2 cup of mayo and even then it was a little too much for my taste. I'll admit, we aren't mayo fans though. It ended up being almost like a tangy coleslaw mix. Then we had ham, salami and I used Havarti cheese since it's what I had. My 8 year old loved these.
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