Monday, November 2, 2009

Best Sandwich EVER

So, make your basic muffaletta olive salad:

1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, carrots, celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh oregano or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Pimientos (Roasted red peppers)
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:
Extra Virgin Olive Oil about 1 - 1 1/2 Cups
Put into a bowl or jar, cover and let the flavors marry for about a week.

Then get yourself some good focaccia bread and whip up a nice muffaletta
(Genoa Salami, Hot Capicola, Mortadella, Mozzarella, Provolone)

Put the left over olive salad in a sealed Tupperware container, throw it into the fridge and forget about it for 2-3 weeks. Open up a can of tuna (yes, tuna) throw it in a bowl with about a 1/3 – 1/2 cup of the olive salad and JUST enough mayo to hold it all together. Let that sit for 10-15 minutes, then put that between a couple slices of bread and THAT is the best sandwich ever.

Think about it, I usually chop up a little onion, garlic, capers, and shallots for the tuna, and that's pretty good, but the olive salad? MUCH better.


  1. Melanie, I think that you will like it. I suggest that you make the olive salad at least several days in advance as it gets better with age.

  2. BY the way....
    A google search indicates that this sandwich MIGHT be an original.

  3. Melanie!
    When you make this sandwich fry up some bacon, make it SUPER crispy and put a couple of strips in the sandwhich!

    Recall that if
    thing = good
    then ipso facto
    thing + bacon = better

  4. Melanie,
    don't use your food processor for the olive salad, you will over mince everything. The Gardiniera should be lightly chopped (or not at all) and the olives should be crushed and lightly chopped (if at all).

  5. OK I am going to make the muffaletta sandwhich and I will need to try it with bacon. :o)
    You need to know that I am an immediate gratification kind of person so it will be difficult to make the salad and not eat it for a few days.
    But I'll do it!!

  6. Hans and I had them for lunch today with crispy bacon.

    I made the 7 grain bread recipe with the whole wheat flour and two loaves, excellent sandwich bread.

  7. Melanie,
    this is how I make my pimentos
    Place 2 Red bell Peppers on a baking sheet, place in the oven. In 15-20 minutes flip them over. Leave them in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin. Run under cold water, remove the stem and seeds.