Muffuletta Subs

I just tried this recipe for the first time last night.  I found it in an old Simple and Delicious magazine from July/August 2007.  The olive spread would also work well with turkey or even with tuna or salmon mixed in.  You can also eat it hot or cold.

Ingredients:

• 1 cup pimiento-stuffed olives
• 1 cup pitted ripe olives (black olives)*
• 1 jar (7-1/2 ounces) marinated artichoke hearts, drained (mine was 6 oz. – worked fine)
• ½ cup mayonnaise
• 1 tablespoon capers, drained (I omitted)
• ½ teaspoon garlic salt
• 6 submarine buns, split
• 1 pound sliced deli ham
• ½ pound thinly sliced hard salami
• 12 slices process American cheese (I used provolone)

Directions:

In a food processor (mixer will work if you don’t have a food processor), finely chop olives and artichokes.  Add the mayonnaise, capers and garlic salt; cover and process until blended.  Spread over the cut sides of buns.  Layer ham, salami and cheese on bun bottoms; replace tops.

Wrap each sandwich in foil; place on an ungreased baking sheet.  Bake at 350 degrees for 10-15 minutes or until cheese is melted.  Yield:  6 servings.

*NOTE:  One of my favorite cooks, Cindy McCloud, told me that the olives without pimientos were black olives (you can tell I don’t use olives very much!).  I didn’t know that when I made this, and since I couldn’t find green olives without pimientos, I just used 2 cups of the olives with pimientos.  My husband thinks he likes it better that way since black olives don’t have a lot of flavor and he really liked it the way I made it.  FYI.

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You might also like:
Crock Pot Italian Beef Sandwiches
Spicy Honey-Brushed Chicken Thighs
Southwest Chicken and Vegetables

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