1 (1-quart) jar mixed pickled vegetables
1 purple onion, quartered (optional)
1 (16-ounce) jar pitted green olives, drained
2 (2 1/4-ounce) cans chopped ripe olives, drained
1/4 cup chopped pepperoncini peppers
2 tablespoons capers
1 tablespoon minced garlic
1/2 cup olive oil
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)
Drain pickled vegetables, reserving 1/4 cup liquid.
Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
Serve on top of your favorite meats and cheese in toasted bread.
Note: I used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.
History of the Muffuletta Who created the first muffuletta is a matter of dispute, but food critic and historian Gene Bourg uncovered a likely scenario. He interviewed elderly Sicilians who lived in the French Quarter for many years. “They told me vendors used to sell them on the streets as did Italian groceries,” he says. The name refers to the shape of the bread. ‘Muffulett’ means ‘little muffin.’ Italian bakers made muffuletta loaves and sold them to Italian delis. The delis then wrapped the sandwiches in the same paper the bread came in so the sandwich took on the name.. Muffulettas are staples for Mardi Gras celebrations.
2 cups Olive Salad
1 (16-ounce) French bread loaf, split horizontally
1/2 pound sliced hard salami
1/2 pound sliced cooked ham
6 Swiss cheese slices
6 thin provolone cheese slices
Spread 1 cup Olive Salad evenly on bottom half of bread; layer as desired with salami, ham, and cheeses, and spread with remaining Olive Salad. Cover with bread top. Cut crosswise into sandwiches.