Name: Easy New Orleans Muffaletta
Prep time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 1 (1 lb) long loaf crusty bread; 2 tablespoons chopped hot jalapeno peppers, from a jar; 3 tablespoons olive oil; 1/4 cup chopped fresh parsley; 3 tablespoons red wine vinegar; 1 teaspoon instant minced garlic; 1/2 cup chopped black olives; 2 teaspoons dried oregano; 1/2 cup chopped pimento stuffed olive; 1/2 teaspoon pepper; 1/2 cup chopped roasted red pepper, from a jar; 1/4 head iceberg lettuce, shredded (2 C.); 8 ounces deli turkey, sliced; 8 ounces deli provolone cheese, sliced; 8 ounces deli ham, sliced

1

I like to use a mini food processer to chop all the tapenade ingredients.

2

Using serrated knife cut bread in half lengthwise.

3

Pull out soft center of each piece, leaving 1 & 1/2"-thick shell.

4

In large bowl combine olives, roasted peppers, parsley, oil, vinegar, hot peppers, garlic, oregano and pepper.

5

Dip a brush into mixture to remove some of the liquid.

6

Brush liquid over inside of bottom shell and fill with lettuce.

7

Layer turkey (can use pepper turkey if desired), cheese and ham (can use capicola which is hot Italian ham if desired), over lettuce to create the sandwich.

8

Spoon olive mixture down center of ham; cover with bread top.

9

Wrap in plastic; refrigerate at least 8 hours or overnight to blend flavors before serving.

10

Cut into 2 inch slices.