French Quarter Muffaletta
Thin-sliced smoke ham and hard salami layered on a toasted ciabatta roll with light mayonnaise, sliced tomatoes, Pepper-Jack cheese and a New Orleans-inspired chunky olive spread.
French Quarter Muffaletta
Ingredients
Step 1
Smoked Ham WA Favorites, Extra Lean, .75 oz. Slices
Step 2
Wilson Foodservice™ Hard Salami Slicing Log
Step 3
Pimiento-stuffed green olives salad-style drained
Black olive tapenade commercially prepared-Critelli California Kalamata Olive Tapenade Sysco
Roasted red peppers drained chopped
Red wine vinaigrette commercially prepared
Crushed red pepper flakes
Step 4
Ciabatta rolls split for sandwiches toasted
Light mayonnaise
Tomato slices fresh one-half oz each
Pepper-Jack cheese slices one-half oz each
Directions
Step 1
Cover the smoked ham completely and hold in the cooler between 32° and 36°F prior to use.
Step 2
Thin-slice the salami on a slicer (4 slices per 1 1/3 ounces); cover completely and hold in the cooler between 32° and 36°F prior to use.
Step 3
Chunky Olive Spread 1. Combine the salad-style green olives, black olive tapenade, roasted red peppers, red wine vinaigrette and crushed red pepper flakes in a bowl and stir to blend. Transfer to another container. Cover and hold at or below 40°F.
Step 4
To Assemble a Single Serving 1. Place 1 ciabatta roll on a flat work surface, toasted side up; spread 1 tablespoon (1/2 ounce) of the light mayonnaise on the bottom half of the ciabatta roll. 2. Top with 2 slices (1 1/2 ounces) of the smoked ham, 2 slices fo the tomato, 1 slice of the cheese, 4 slices (1 1/3 ounces) of the hard salami and 1 tablespoon (1/2 ounce) of the chunky olive spread (see recipe). Close with the top half of the ciabatta roll.
Step 5
Build-at-a-Glance 1 Bottom 1/2 ciabatta roll1 T Light mayonnaise2 slices Smoked ham2 slices Tomato1 slice Pepper-Jack cheese4 slices Hard salami1 T Chunky olive spread1 Top 1/2 ciabatta roll