Guest Author - Sandie Jarrett
Serve these scaled down sandwiches as appetizers or with several cold side dishes for lunch. Classic olive spread (tapenade), and Italian meats and cheeses piled on a crusty Italian roll – now how good is that?
Makes about 24 appetizers
1 jar Tuscan olive tapenade (see Cook’s Notes)
1-1/2 teaspoons dried oregano
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
2 large (6 – 8”), crusty sandwich rolls or a baguette, split
1/2 pound sliced Genoa salami
1/2 pound sliced Cappicola ham
1/2 pound sliced provolone
24 pitted olives
In a small bowl, combine the olive tapenade with the oregano, parsley, and garlic. Mix well. Spread 1/4 of the olive spread on the bottom half of each roll. Top the olive salad with the salami, ham, and provolone.
To serve, slice each sandwich into 6 – 8 slices, add a pitted olive and skewer with a tooth pick.
If the top of the roll is too rounded and the roll won’t lay flat, simply cut off the excess to form a level surface.
If Tuscan Olive Tapenade is not available, use any chunky olive spread. If it needs more taste, mix in 1-1/2 teaspoons dried oregano, 2 tablespoons chopped fresh parsley, and 1 clove minced garlic before spreading on bread.
I prefer a thicker layer of Tuscan Olive Spread so I use 1-1/2 jars when making the full recipe. The leftovers can be used in salad dressings, pastas, or on crackers.
For a heated Muffuletta, preheat the oven to 350°F. Place the sandwiches on a baking sheet. Make a foil ‘tent’ to cover, by sticking a wooden tooth pick in each sandwich, then placing the foil over the top, tucking the foil under the sides of the baking sheet to secure. The idea is to keep the foil from touching the cheese. Heat in the oven for 15 minutes or until the cheese melts. Slice as above and serve hot.
Purchase olive tapenades and other specialty foods directly from The Posh Gourmet Tuscan Olive Spread