Recipe(tried): Mardi Gras Time...Mufflettas
Misc. This weekend starts the Mardi Gras parades here in New Orleans....That means families out on the streets early to secure a great "spot" for parade watching....Everyone usually takes an ice chest filled with drinks and maybe fried chicken, potato salad and sandwiches. Here is a recipe that is famous here all year round, but makes a great lunch during Mardi Gras.
The recipe was given to me by a lady I worked with 28 years ago who is the granddaughter of the man who created the original sandwich here in N.O.
The recipe for the famous olive salad is in the original amounts she gave me which yields a little over a gallon!! It can be cut back, but it is so good and lasts a long time if kept refrigerated. It makes a wonderful topping for an Italian salad, too!
For the sandwich:
1 round loaf of crusty Italian bread, split in half like a hamburger bun
1 1/2 cups olive salad with oil
1/4 pound each sliced very thin: Mortadella, ham, Genoa salami, mozzarella cheese and Provalone cheeseSPREAD EACH CUT HALF OF THE ITALIAN BREAD WITH EQUAL PARTS OF THE PREPARED OLIVE SALAD USING THE OIL TO WET THE BREAD. PLACE THINLY SLICED MEATS AND CHEESES ON THE BOTTOM HALF AND COVER WITH THE TOP HALF. CUT IN FOUR EQUAL PARTS OR SMALLER IF DESIRED.
NOTE; SANDWICH CAN BE SERVED AT ROOM TEMP. OR HEATED IN A 350* OVEN UNTIL WARMED IF DESIRED.
OLIVE SALAD
1 GALLON LARGE PIMENTO STUFFED OLIVES, DRAINED AND SLICHTLY CRUSHED
1 QUART JAR PICKLED CAULIFLOWER, DRAINED AND SLICED
2 SMALL JARS CAPERS, WELL DRAINED
1 WHOLE STALK CELERY, THINLY SLICED DIAGONALLY
4 LARGE CARROTS, PEELED AND THINLY SLICED DIAGONALLY
1 SMALL JAR CELERY SEEDS
1 SMALL JAR OREGANO
1 1/2 HEADS FRESH GARLIC, PEELED AND FINELY MINCED
1 TEASP. FRESHLY GROUND BLACK PEPPER
1 JAR PEPPERONCINI, DRAINED (SMALL SALAD PEPPERS) LEFT WHOLE
1 POUND LARGE GREEK BLACK OLIVES
1 LARGE JAR COCTAIL ONIONS, DRAINED
VIRGIN OLIVE OIL AND CRISCO OILCOMBINE ALL INGREDIENTS IN A LARGE BOWL OR POT AND MIX WELL. PLACE IN EMPTY GALLON JAR AND COVER WITH 1/2 OLIVE OIL AND 1/2 CRISCO OIL.
SEAL TIGHTLY AND TURN JAR OVER 3-4 TIMES TO MIX THE OILS. STORE IN THE REFRIGERATOR. ALLOW TO MARINATE AT LEAST 48 HOURS BEFORE USING FOR BEST RESULTS.
The recipe was given to me by a lady I worked with 28 years ago who is the granddaughter of the man who created the original sandwich here in N.O.
The recipe for the famous olive salad is in the original amounts she gave me which yields a little over a gallon!! It can be cut back, but it is so good and lasts a long time if kept refrigerated. It makes a wonderful topping for an Italian salad, too!
For the sandwich:
1 round loaf of crusty Italian bread, split in half like a hamburger bun
1 1/2 cups olive salad with oil
1/4 pound each sliced very thin: Mortadella, ham, Genoa salami, mozzarella cheese and Provalone cheeseSPREAD EACH CUT HALF OF THE ITALIAN BREAD WITH EQUAL PARTS OF THE PREPARED OLIVE SALAD USING THE OIL TO WET THE BREAD. PLACE THINLY SLICED MEATS AND CHEESES ON THE BOTTOM HALF AND COVER WITH THE TOP HALF. CUT IN FOUR EQUAL PARTS OR SMALLER IF DESIRED.
NOTE; SANDWICH CAN BE SERVED AT ROOM TEMP. OR HEATED IN A 350* OVEN UNTIL WARMED IF DESIRED.
OLIVE SALAD
1 GALLON LARGE PIMENTO STUFFED OLIVES, DRAINED AND SLICHTLY CRUSHED
1 QUART JAR PICKLED CAULIFLOWER, DRAINED AND SLICED
2 SMALL JARS CAPERS, WELL DRAINED
1 WHOLE STALK CELERY, THINLY SLICED DIAGONALLY
4 LARGE CARROTS, PEELED AND THINLY SLICED DIAGONALLY
1 SMALL JAR CELERY SEEDS
1 SMALL JAR OREGANO
1 1/2 HEADS FRESH GARLIC, PEELED AND FINELY MINCED
1 TEASP. FRESHLY GROUND BLACK PEPPER
1 JAR PEPPERONCINI, DRAINED (SMALL SALAD PEPPERS) LEFT WHOLE
1 POUND LARGE GREEK BLACK OLIVES
1 LARGE JAR COCTAIL ONIONS, DRAINED
VIRGIN OLIVE OIL AND CRISCO OILCOMBINE ALL INGREDIENTS IN A LARGE BOWL OR POT AND MIX WELL. PLACE IN EMPTY GALLON JAR AND COVER WITH 1/2 OLIVE OIL AND 1/2 CRISCO OIL.
SEAL TIGHTLY AND TURN JAR OVER 3-4 TIMES TO MIX THE OILS. STORE IN THE REFRIGERATOR. ALLOW TO MARINATE AT LEAST 48 HOURS BEFORE USING FOR BEST RESULTS.
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