Tad Seaborn for the globe and mail
There has been some light construction happening in our backyard as a playhouse is starting to take shape, requiring meals that can be eaten quickly but are still hearty – most of which are provided by my mom, as much of the work is being done by my dad. So what am I doing in all of this? Cleary not a lot. But if I were to make a sandwich for such an occasion, it would be a New Orleans classic, the Muffaletta. Made right, it's stuffed with provolone and Italian sandwich meat (capicola, mortadella and Genoa salami) and loaded with a marinated olive salad that soaks into the soft bun and drips down your fingers when you take a bite. Perfect for eating outside in the warm weather – whenever it gets here.
Servings: 4-6 sandwiches
Ingredients
4 tablespoons diced pimento stuffed olives
2 tablespoons diced calamata olives
4-5 pieces marinated artichoke
4 tablespoons diced giardiniera mix
2 cloves garlic
1/4 cup roasted red pepper
10 pickled onions
1 tablespoon red wine vinegar
3-4 tablespoons good olive oil
1/4 teaspoon chili flakes
1/2 teaspoon dried oregano or za'atar
Method
Makes enough for 4-6 sandwiches. Into a medium bowl combine 4 tablespoons of diced pimento-stuffed olives, 2 tablespoons of diced calamata olives, 4-5 pieces of marinated artichoke (roughly chopped), 4 tablespoons of diced giardiniera mix (pickled cauliflower, carrots, hot peppers), 2 cloves of diced garlic, 1/4 cup of roasted red pepper (rough chop) and 10 diced pickled onions.
Add 1 tablespoon of red wine vinegar, 3-4 tablespoons of good olive oil, 1/4 teaspoon of chili flakes and 1/2 teaspoon of dried oregano or za’atar.
Combine well and layer thickly on each side of the bun. Add meat and cheese, let sit for 10 minutes for the oil to soak in, then serve.
Sue Riedl