Well, this is awkward. Sorry I haven't been around in a while... I know it's no excuse but a few months ago, my computer crashed. I lost everything. My files, my photos, my software... The whole enchilada. That seemed to happen at the worst possible time. A time when work, family, life demanded my full attention. Just juggling my schedule seemed like more then I could handle. So, I just took a pause from blogging. I took some time to invest in people, to really focus on my job, and to reevaluate priorities. It was really good. But, I'm back. My hair's a bit longer, my life's still not under control, and I still love really good food. Needless to say, I was thrilled to find that you guys still visit SSL. I was pretty sure that even my mom stopped checking it, so thank you for not giving up on me.
Let me introduce you to my friend, the muffuletta. She likes to hang out with kettle chips and San Pellegrino.
This sandwich is a great way to mix-up a picnic or a cook out and is always a crowd pleaser. Guys love it. Gals love it. I'm not a big olive person, but the tapenade really dresses this sandwich up. Plus, I mean let's be real... fluffy bread, savory meats, fresh basil, and lots of greens... You really can't lose with this one.
If you are GF like me, spread a little tapenade on two toasted slices of udi's whole grain bread and layer your meats, onions, and greens. The round loaf is a bit fancier, but it tastes just as good.
½ cup red wine vinegar
2 garlic cloves, minced
1/3 cup olive oil.
1 tsp dried oregano
10 large pitted green olives
15 large pitted kalamata olives
¼ cup red roasted peppers
1 round loaf sourdough bread
5-6 slices ham
5-6 slices pastrami
5-6 slices salami
5-6 slices provolone or mozzarella cheese
½ red onion, thinly sliced
Handful of arugula leaves
Handful of fresh baby spinach leaves
Handful fresh basil leaves
1. Place vinegar, garlic, oregano, olive oil, olives and peppers in a food processor. Blend until olives and peppers are finely minced. Salt and pepper tapenade to taste. Set aside.
2. Now the bread. With a serrated knife, cut the top of loaf off. You want it to be about an inch thick. Hollow out the both halves.
3. Spread about 2/3 of the tapenade in bottom of the bowl. Layer meats and cheese. Top with onion and greens. Drizzle remaining tapenade on top and replace the loaf top.
4. Wrap tightly with plastic wrap and let set in the fridge at least an hour or overnight. The taste improves the longer you let it sit. Enjoy with kettle chips and sparkling water.