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Muffalata Sandwich with Burgundy Olives
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Makes 1 sandwich
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| 1/2 cup |
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Burgundy Olives ™, coarsely chopped |
| 1/4 cup |
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Sicilian olives, coarsely chopped |
| 2 tbsp |
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Parsley, chopped |
| 1 tbsp |
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Oregano, chopped |
| 1 clove |
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Garlic, minced |
| 1 tbsp |
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Olive oil |
| 1/8 tsp |
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Black pepper |
| 1.5 oz. |
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Salami, sliced |
| 1.5 oz. |
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Ham sliced |
| 1.5 oz. |
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Mozzarella, sliced |
| 1.5 oz. |
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Provolone, sliced |
| 1 |
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4” x 4” piece Focaccia, cut in half |
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| Make Olive Salad: |
| 1. |
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Combine olives, parsley, oregano, garlic, olive oil and black pepper. |
| 2. |
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Reserve. |
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| Make Sandwich: |
| 1. |
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Place half of olive mixture on bottom slice of bread. |
| 2. |
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Top with mozzarella, ham, provolone and salami. |
| 3. |
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Top with remaining olive salad. |
| 4. |
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Top with remaining half of bread, cut in half. |
| 5. |
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Serve. |
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Back to Main Recipe Menu |
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