Jack's Muffelatta Olive Spread (NOLA style) (also dip recipe comments))

Jack's Muffelatta Olive Spread (NOLA style) (also dip recipe comments)): Submitted by: Vickie | Date Added: 27 Mar 2015 Ingredients:

Olive Spread:

Black olives, drained
Green olives, drained
smoked red peppers
Giardianara, drained
2 T fresh crushed garlic
1 T dried oregano

4 T capers
1/2 c. evoo
1/2 c. apple cider
(dried red pepper flakes optional)

For the Muffelatta sandwiches:

Layer Cappicola, ham, salami and provolone & mozzarella cheese

Cooking Instructions:

1. Coursely chop olives, peppers & Giardianara by hand.
2. Add remaining ingredients and mix well.
3. Refrigerate several hours or over night before spreading on Muffelatta style sandwiches. This spread will keep several weeks!

To make sandwiches: Spread olive spread on both sides of bread sub bread. (I usually dig out some of the bread on both sides and make a well.) Layer meats and cheese. Wrap with foil and refrigerate (overnight is ok). When ready to serve, heat sandwiches at 350 degrees until warmed through (about 20-30 minutes). Serve hot or cold.

(This recipe comes from my dear friend, Jack, who is from New Orleans! I made 12 Kaiser bread sandwiches and still had a lot of the olive ingredients. To make it more carb friendly, I turned the remaining olive mixture into a dip! Just add sliced salami, sliced pepperoni, cappicola, ham, bologna, cubed provolone and mozzarella cheese, chopped red, yellow and orange sweet peppers. You can also add 1 finely chopped celery rib, but I didn't because my son-in-law doesn't like raw celery. You will need to add more oil, 1/4 -1/2 cup, depending on how much meat you add. The dip is fanfreakintastic and I might not make sandwiches again...that's how good it is! You can turn it into a pasta salad by adding cooked pasta of your choice. You can turn it into a hot dip by adding a block of softened cream cheese, cover it and throw it in the oven to melt the cheese. ENJOY)