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.



Step 1

24 slices   Smoked Ham WA Favorites, Extra Lean, .75 oz. Slices


Step 2

48 slicesWilson Foodservice™ Hard Salami Slicing Log


Step 3

2 1/5 ozPimiento-stuffed green olives salad-style drained
3/4 oz                       Black olive tapenade commercially prepared-Critelli California Kalamata Olive Tapenade Sysco 
1 3/4 ozRoasted red peppers drained chopped
2 ozRed wine vinaigrette commercially prepared 
1/4 tspCrushed red pepper flakes


Step 4

12 Ciabatta rolls split for sandwiches toasted 
6 oz       Light mayonnaise 
24 Tomato slices fresh one-half oz each 
12 Pepper-Jack cheese slices one-half oz each 

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


1   Bottom 1/2 ciabatta roll

1 T   Light mayonnaise

2 slices   Smoked ham

2 slices   Tomato

1 slice    Pepper-Jack cheese

4 slices   Hard salami

1 T   Chunky olive spread

1    Top 1/2 ciabatta roll

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