Mini Muffulettas are an easy-peasy, nontraditional take on the Big Easy Classic. This is the way I make them, normally the N’awlins classic is round and made with a much sturdier bread. So, with that in mind please know that I am not making the classic version. I’m paying homage to the best sandwich that I have ever had.
You will need…
2-3 types of your favorite cheeses ( I get mine in the deli, cause I like it cut thick)
2-3 types of your favorite cold cuts
Olive Tapenade ( my recipe follows)
Bread ( this time I used fresh Hoagies)
Dipping Sauce ( optional ) recipe: 1/2 cup zesty Italian dressing and 1/4 cup roasted red peppers, mix and dip away.
Olive Tapenade ( this is my version, again a bit nontraditional)
1/4 cup chopped Kalamata Olives
1/2 cup chopped Green Olives
3/4 cup chopped Ripe ( Black ) Olives
1/4 of an English Cucumber ( seeded and diced)
1/8 cup White Onion Diced Small
1/2 cup diced Roasted Red Peppers (jarred is fine)
1/8 cup Extra Virgin Olive Oil
1 tablespoon Badia® Complete Seasoning.
Mix all together, no particular order and set aside.
( store left overs in fridge up to a week)
Hollow out ( just a little) of the half of hoagie that you plan to put the tapenade in.
layer the other side with the cheeses… today I used Swiss and American, both thick cut.
Now you can start layering your meats. I’m using pepperoni, ham and turkey (like I said nontraditional)
Note: Traditionally it is made with: layers of mortadella, salami, mozzarella, ham, provolone. But that is the fun thing about a recipe.. you can make it your own.
Next, the Ham and Turkey …. Oh, I love this stuff!
Add your Tapenade to the other slice…
Note: flip the meat/cheese side over to the Tapenade Side ( the salad won’t spill over that way… neat huh!
Cut, dip ( optional), and enjoy!!!!
We dip ’em !